Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Okonomiyaki with sticky soy pork belly

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Cloudy quince jam with Manchego seed crackers


The psyllium husks in these crackers makes them extra crisp and light. Start this recipe a day ahead to make the quince jam. Makes 750gm quince jam and 16 crackers.

You'll need

1.4 kg (about 4 medium) quince, cored and roughly chopped 400 gm caster sugar 3 thyme sprigs To serve: Manchego   Manchego seed crackers 125 gm (¾ cup) sunflower seeds 20 gm (¼ cup) psyllium husks (see note) ¼ tsp baking powder 45 gm (¼ cup) white sesame seeds 30 gm (2 tbsp) black sesame seeds, plus extra to serve 35 gm (½ cup) Manchego, finely grated 1 tbsp extra-virgin olive oil

Method

  • 01
  • For jam, simmer quince and 2 litres water in a deep saucepan until tender (1½-2 hours). Purée quince, then pass through a sieve into a saucepan and bring to a simmer. Add sugar, stir to dissolve and simmer mixture until it’s dark pink, thick and glossy, and jam sticks to a chilled plate when dripped (1-1½ hours). Add thyme and 1 tsp cracked black pepper, pour into a sterilised 800gm jar and store in a cool place. Cloudy quince jam will keep for up to 2 months.
  • 02
  • For crackers, preheat oven to 180C. Finely grind sunflower seeds in a food processor, add psyllium husks, baking powder and 1 tsp sea salt, and process to combine. Add sesame seeds and cheese and, with the motor running, gradually add oil and 1 tbsp water, and process until mixture starts to clump together (1-2 minutes). Turn out onto a sheet of baking paper, bring dough together, flatten, then place another sheet of baking paper on top and roll out to 2mm square. Remove top sheet and score diagonal criss-cross indentations in pastry with a knife or pizza cutter at 10cm intervals to form 16 even diamond shapes, then, still on baking paper, transfer to a baking tray. Sprinkle with sea salt and black sesame seeds and bake, turning tray halfway through cooking, until golden brown and crisp (15-20 minutes). Cool on tray, then break at indentations and serve with Manchego cheese and cloudy quince jam. Seed crackers will keep stored in an airtight container for up to 2 weeks.

Note Psyllium husks are available at most supermarkets and health-food shops.


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

Jul 2015

Recipes (11 )

You might also like...

Winter flavours

recipes

Bodega's fish fingers

Spicy soups from around the world

recipes

Prawns with black beans, chorizo and chipotle

Brussels sprout recipes

recipes

Bodega's pork belly and bullhorn peppers

Christmas in July recipes

recipes

Mulled white wine

Recipes with lime

recipes

Pork chops with fennel

Rice pudding recipes

recipes

La bistecca di Dianne

Warming broth recipes

recipes

Japanese mustard-miso roasted beef fillet

Best winter breakfast recipes

recipes

conversion tool

 
get the latest news

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

×