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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.

Black Star Pastry to open in Carlton, Melbourne

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Knives and Ink chef tattoos

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AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Ben Shewry's favourtie 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.

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.

Seabourn Encore luxury cruise ship

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

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 coconut tart with passionfruit and banana


Passionfruit and chocolate may seem an unusual combination, but the two are surprisingly compatible, with the passionfruit adding a fruity tang to the mix. The macaroon-style crust makes this ideal for the gluten-intolerant among us, and is delicious to boot.

You'll need

110 gm (1/2 cup) caster sugar 2 eggs, separated 250 flaked coconut Whipped truffle filling 200 ml pouring cream 70 ml passionfruit juice (from 3-5 passionfruit; see note) 220 gm dark chocolate (55 per cent- 60 per cent cocoa solids),finely chopped 3 egg yolks 1 tbsp caster sugar

Method

  • 01
  • For coconut crust, preheat oven to 180C, and butter and line a 21cm-diameter springform cake tin with baking paper. Whisk sugar and yolks in an electric mixer until thick and pale (4-5 minutes). In a separate bowl, whisk egg whites until soft peaks form, then fold into yolk mixture along with coconut and a pinch of salt. Spoon the coconut mixture into prepared tin, spreading evenly over base and two-thirds of the way up the sides. Bake until golden (20-25 minutes), then, while still warm, press down on base to flatten. Set aside to cool.
  • 02
  • For whipped truffle filling, bring cream and passionfruit juice to the boil in a saucepan over medium-high heat. Remove from heat, add chocolate, stand for 5 minutes, then whisk until smooth. Whisk yolks, sugar and 1 tbsp water in a bowl over a saucepan of simmering water until pale and fluffy (3-4 minutes), then transfer to an electric mixer, add chocolate mixture and whisk on high speed until cooled to room temperature (10-15 minutes). Pour into pastry case and refrigerate until set (4-5 hours). This tart can be made a day ahead.
  • 03
  • To serve, top tart with sliced banana, passionfruit pulp and shaved coconut.
  • 04
  • Note: To extract passionfruit juice, process pulp in a food processor, then strain it through a sieve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Mar 2016

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