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.

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.

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."

Most popular recipes summer 2017

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

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.

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.

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.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Apple and sour cream yeasted scrolls


Everyone loves a sticky bun, especially filled with apples and sour cream. Brush these little beauties with the syrup while they're still warm - all the better to soak it up. They're best eaten fresh from the oven, but if there happens to be a couple left over the next day, warm them up a little before serving. Start this recipe a day ahead to prove the dough.

You'll need

330 gm plain flour 150 gm caster sugar 1¼ tsp dried yeast Finely grated rind and juice of 1 orange and ½ lemon 1 egg and 1 egg yolk, beaten together 100 gm sour cream, at room temperature 100 gm softened butter 1 vanilla bean, split and seeds scraped 3 cardamom pods, bruised   Apple, sour cream and almond filling 1 Granny Smith apple, cored and diced 40 gm dried apple, diced 30 gm almonds, coarsely chopped Juice of ½ lemon ¼ tsp ground cardamom 80 gm brown sugar 1½ tbsp plain flour 150 gm sour cream

Method

  • 01
  • Combine flour, 50gm sugar, yeast, lemon rind and ½ tsp salt in an electric mixer fitted with a dough hook, add beaten egg, sour cream and 50ml lukewarm water, and knead until dough forms. Add butter a little at a time and knead until dough is elastic, smooth and shiny (2-3 minutes). Transfer to a buttered bowl, cover loosely with plastic wrap and refrigerate overnight to rest.
  • 02
  • For apple, sour cream and almond filling, combine apple, dried apple, almonds, juice, cardamom, 60gm sugar and 1 tbsp flour in a bowl. Combine sour cream, remaining sugar and remaining flour in a separate bowl.
  • 03
  • Butter and flour eight 250ml dariole moulds and place on a baking tray. Roll out dough on a floured surface to a 25cm x 35cm rectangle. Spread with sour cream mixture, leaving a 1cm border, and brush edges with water. Scatter three-quarters of the apple mixture over sour cream, then roll into a cylinder from longest side, press along edge to seal and trim ends by about 1cm. Cut cylinder into 8 even pieces and place cut-side up in prepared moulds. Cover loosely with a damp tea towel and stand to prove (1¼-1½ hours). Preheat oven to 180C, scatter remaining apple mixture on tops of scrolls and bake on middle shelf until golden brown and cooked through (30-35 minutes; cover with foil if tops start to brown too quickly).
  • 04
  • Meanwhile, combine juices, vanilla bean and seeds, cardamom, remaining sugar and 150ml water in a small saucepan over medium-high heat and stir until sugar dissolves, then bring to the boil and cook until a light syrup forms (4-5 minutes). Brush generously over warm scrolls and serve.

At A Glance

  • Serves 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 8 people

Featured in

Jun 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.

×