The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

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

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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.

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2017 Restaurant Guide

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At A Glance

Featured in

Nov 2015

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