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."

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.

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.

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.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Chocolate and raspberry sponge fingers


These treats can be made over a couple of days. Make the sponge fingers one day, then fill them with buttercream and jam, and dip them in chocolate the next. Makes 18.

You'll need

185 gm (1¼ cups) plain flour 150 gm (2/3 cup) caster sugar 4 egg yolks 2 eggs 1 tsp vanilla bean paste 45 gm melted butter 160 gm (1 cup) pure icing sugar, sieved 400 gm dark chocolate (70% cocoa solids), coarsely chopped 1 tsp vegetable oil 80 gm (¼ cup) raspberry jam   Vanilla buttercream 180 gm unsalted butter, softened 160 gm pure icing sugar, sieved 1 tsp vanilla bean paste

Method

  • 01
  • Preheat oven to 190C and line two baking trays with baking paper. Sieve flour, 1 tbsp caster sugar and a pinch of salt into a bowl. Whisk yolks and eggs and remaining caster sugar in an electric mixer on medium-high speed until tripled in volume (7-8 minutes), then whisk in vanilla and transfer to a large bowl. Add flour mixture in three batches, gently folding between additions, then fold in butter. Spoon into a piping bag fitted with a 12mm plain nozzle and pipe 8cm-long fingers onto prepared trays. Dust heavily with icing sugar, then bake until light golden, and firm yet spongy when lightly pressed (7-8 minutes). Transfer to a wire rack to cool. These will keep in an airtight container for up to a week. Makes about 36 individual sponge fingers.
  • 02
  • For vanilla buttercream, beat ingredients in an electric mixer until light and fluffy (10 minutes).
  • 03
  • Line a tray with baking paper. Melt chocolate in a bowl over a saucepan of simmering water, add vegetable oil and stir until smooth. Spread buttercream over bases of half the sponge fingers and jam over the other half. Sandwich together one of each, then half-dip in chocolate and place on prepared tray to set (2 hours). Store in an airtight container for up to 3 days.

At A Glance

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

Featured in

Nov 2015

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×