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.

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."

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.

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.

Most popular recipes summer 2017

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

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.

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.

Mascarpone

Hazelnut cakes with roast rhubarb


Tangy rhubarb spritzed with citrus turns these cakes into a fine finish for any meal.

You'll need

120 gm sour cream, plus extra to serve ½ tsp bicarbonate of soda 120 gm plain flour 100 gm caster sugar 80 gm softened butter 60 gm hazelnut meal ½ tsp baking powder 1 egg 1 tsp vanilla bean paste Pure icing sugar, for dusting Coarsely chopped roasted hazelnuts, to serve   Roast rhubarb 200 gm rhubarb, cut into rough 5cm lengths 110 gm (½ cup) caster sugar Juice of 1 orange and ½ lemon

Method

  • 01
  • Preheat oven to 180C. Butter and flour six 125ml fluted cake tins and place on a baking tray. Combine sour cream and bicarbonate of soda in a bowl and set aside.
  • 02
  • Process flour, sugar, butter, hazelnut meal, baking powder and a good pinch of salt in a food processor to combine, then add sour cream mixture, egg and vanilla, and process until smooth. Spoon batter into prepared tins, smooth tops, and bake until golden brown and centres spring back when lightly pressed (18-20 minutes). Cool in tins for 5 minutes, then turn out and dust with icing sugar.
  • 03
  • Meanwhile, for roast rhubarb, combine ingredients in a roasting pan, mix well to coat, drizzle with 2 tbsp water and roast until rhubarb is just tender (10-12 minutes). Serve warm with warm hazelnut cakes, a dollop of sour cream and scattered with chopped hazelnuts.

At A Glance

  • Serves 6 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 6 people

Featured in

May 2016

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.

×