The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Rum savarin with coconut cream and pineapple


Syrup-soaked savarin is like a super-sized rum baba baked in a ring mould. The hole in the centre is an ideal receptacle for fruit and a creamy filling, in this case a coconut-scented cream and sweet new-season pineapple - perfect with the rum-spiked syrup.

You'll need

7 gm (1 sachet) dried yeast 60 ml (¼ cup) lukewarm milk 200 gm (1 1/3 cups) plain flour, sifted 3 eggs, at room temperature, lightly beaten 1 tbsp caster sugar 90 gm softened butter, chopped To serve: thinly sliced pineapple and finely grated lime rind   Toasted coconut cream 100 gm shredded coconut 200 ml milk 150 ml pouring cream 1 vanilla bean split and seeds scraped 2 egg yolks 60 gm caster sugar 2½ tbsp cornflour 20 ml rum 200 ml thickened cream, whipped to soft peaks   Rum-lime syrup 220 gm (1 cup) caster sugar Juice of 2 limes 60 ml rum

Method

  • 01
  • Stir yeast and milk in an electric mixer to combine, then stand until foamy (2-3 minutes). Add flour, eggs and a pinch of salt and beat until a very soft sticky dough forms (2-3 minutes). Scrape down sides of bowl, cover with plastic wrap and stand until doubled in size (1 hour).
  • 02
  • Preheat oven to 200C. Return bowl to electric mixer fitted with a dough hook, add sugar and knead to combine, then gradually add butter, kneading well between additions. Knead on medium-high speed until dough is soft and silky (6-8 minutes; the dough will start off very sticky, but becomes firmer during kneading). Transfer to a large piping bag (with no nozzle) and pipe into a buttered 20cm savarin tin or ring tin. Tap firmly on work surface to remove air bubbles, cover with plastic wrap, then set aside in a warm place until slightly risen (30 minutes). Bake until golden brown and a skewer inserted in the centre comes out clean (20-25 minutes). Stand for 5 minutes, then turn out onto a serving platter.
  • 03
  • Meanwhile, for toasted coconut cream, spread coconut on a baking tray and roast, stirring occasionally, until dark golden brown (6-8 minutes). Transfer to a saucepan, add milk, cream and vanilla bean and seeds and bring to a simmer over medium heat. Set aside to infuse (25-30 minutes), then bring back to a simmer. Whisk yolks and sugar in a bowl until pale (1-2 minutes), then whisk in cornflour. Strain milk mixture over, whisking continuously to combine and pressing on solids to extract as much liquid as possible (discard solids). Return mixture to pan and whisk continuously until mixture simmers and thickens (1-2 minutes). Remove from heat, whisk in rum, transfer to a bowl, cover closely with plastic wrap and refrigerate to chill (1-2 hours). Whisk coconut cream to loosen, fold in whipped cream and refrigerate until required.
  • 04
  • Meanwhile, for lime-rum syrup, stir sugar, juice and 350ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until reduced by a third (8-10 minutes). Remove from heat, add rum, then pour half the syrup over warm savarin and set aside.
  • 05
  • To serve, spoon toasted coconut cream into centre of savarin, top with pineapple slices, drizzle with rum-lime syrup, scatter with lime rind and serve warm or at room temperature. This is best eaten on the day it’s made.

At A Glance

  • Serves 6 - 8 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 6 - 8 people

Featured in

Oct 2015

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Elderflower, Champagne and berry jellies

Banana recipes

recipes

Prosecco jellies with Aperol granita

Cheesecake recipes

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Autumn dessert recipes

recipes

Balsamic caramel figs with ricotta mousse

Cognac and hazelnut affogato

recipes

Strawberry recipes

Crepes with honeyed oranges

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.

×