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."

Flan de queso


Flans of all kinds are served all across Latin America. This version is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel. It can be made a day or two ahead, although the temptation to sneak a spoonful will be almost overwhelming.

You'll need

220 gm (1 cup) caster sugar 250 gm cream cheese, at room temperature 375 ml (1½ cups) evaporated milk 6 eggs, at room temperature 200 gm condensed milk Finely grated rind of 1 lemon Scraped seeds of 1 vanilla bean

Method

  • 01
  • Preheat oven to 160C. Stir sugar and 80ml water in a saucepan over medium-high heat until sugar dissolves, brush down sides of pan with a wet pastry brush, bring to the boil and cook without stirring until medium caramel (6-8 minutes). Pour into a 20cm-diameter watertight cake tin (not a springform tin), and swirl pan quickly to coat base and sides with caramel.
  • 02
  • Beat cream cheese in an electric mixer until smooth, then add 2 tbsp evaporated milk and beat until smooth. Beat in eggs, one at a time, to just combine, scraping down sides of bowl between additions. Gradually add condensed milk, lemon rind, vanilla and remaining evaporated milk, and beat to just combine. Pour into caramel-lined tin, place in a roasting pan, place in oven and fill with hot water to halfway up the sides of the cake tin. Bake until light golden and just set (50 minutes to 1 hour). Cool in tin for 5 minutes, then run a knife around inside of tin and carefully invert flan onto a rimmed flat serving platter. Refrigerate to chill, then serve.

At A Glance

  • Serves 10 - 12 people
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Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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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

  • Serves 10 - 12 people

Featured in

Jul 2016

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