Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Pistachio and strawberry vacherin


This showstopper may look intimidating, but it's surprisingly very achievable when you break it down. The meringue discs, jelly and crème fraîche filling can all be made ahead, ready to assemble just before serving. As elegant as this looks, there's no elegant way to cut into it - smash it up and serve. Start this recipe a day ahead to make and set the jelly.

You'll need

750 gm strawberries, hulled and quartered Juice of 1 orange 60 ml Grand Marnier 100 gm pure icing sugar, sieved 2 egg yolks 600 gm crème fraîche Scraped seeds of 1 vanilla bean   Champagne jelly 320 ml pink Champagne or sparkling wine 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Pistachio meringue 150 gm eggwhite (about 4) 150 gm caster sugar 150 gm icing sugar, sieved 150 gm pistachio kernels, processed to a fine meal Finely grated rind of ½ orange and ½ lemon

Method

  • 01
  • For Champagne jelly, bring Champagne to the boil in a saucepan over medium-high heat, then remove from heat. Squeeze excess water from gelatine, stir into Champagne to dissolve, pour into a small plastic container and refrigerate overnight to set. Dip container in a bowl of hot water, ease jelly away from sides with your fingertips and invert onto baking paper. Cut into 1.5cm cubes with a wet knife and refrigerate until required.
  • 02
  • For pistachio meringue, preheat oven to 100C and line 3 baking trays with baking paper. Whisk eggwhite, caster sugar and a pinch of salt in an electric mixer until firm peaks form (6-7 minutes), fold in icing sugar, pistachios and rinds , then spoon into a piping bag fitted with a 1cm plain nozzle. Pipe meringue mixture in concentric circles to form three 20cm diameter rounds on prepared trays and bake, swapping trays partway through cooking, until crisp but not coloured (3-3½ hours). Turn off heat and cool completely in oven. Store in an airtight container for up to 2 days.
  • 03
  • Combine strawberries in a bowl with orange juice, 40ml Grand Marnier and 2 tbsp icing sugar, and set aside to macerate (20 minutes).
  • 04
  • Meanwhile, whisk yolks and remaining Grand Marnier in a heatproof bowl placed over a saucepan of simmering water until thick and pale (3-4 minutes), then place in an electric mixer and whisk until cooled completely (6-8 minutes). Whisk crème fraîche, vanilla and remaining icing sugar in a bowl until firm peaks just form, fold in egg yolk mixture and refrigerate until required.
  • 05
  • To assemble, place a meringue disc on a serving plate, spoon half the crème fraîche mixture over evenly, scatter with a third of the strawberries, then top with another meringue disc. Spread with remaining crème fraîche mixture, top with half the remaining strawberries, then finish with remaining meringue disc and top with remaining strawberries, jelly cubes and chopped pistachios. This is best served within 20 minutes of assembling.

At A Glance

  • Serves 8 - 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 - 10 people

Featured in

Oct 2015

You might also like...

Top 10 peanut butter desserts

recipes

Hentley Farm's kitchener buns

Party desserts

recipes

Chocolate truffle layer cake

Banana recipes

recipes

Elderflower, Champagne and berry jellies

Cheesecake recipes

recipes

Prosecco jellies with Aperol granita

Autumn dessert recipes

recipes

Chocolate cremeux with caramel

Dark chocolate-matcha truffles

recipes

Strawberry recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×