Get our Gourmet Fast app and you can download 140 recipes for your iPhone.
Subscribe or renew this month for 12 issues and receive a Peugeot Clermont salt and pepper duo. Offer ends 26 October.
Download the latest issue of Gourmet Traveller for your iPad.
Qantas has unveiled new business-class seating and the big winners will be flyers who like to sleep en route.
A wrap-up of some of our favourite beach hotels around the country.
Here are some of our favourite addresses for extended spells away, whether for work or play.
Indulgence comes easily with our list of some of the best hotel spas in the country.
Is there still a place for the classic French-style seafood platter?
Cut it. Clean it. Mince it. Spice it. Mix it. Pipe it. Hang and age it...
The Melbourne Food & Wine Festival is back in February for another round of fun.
Carlton's food renaissance keeps on rolling, with four new venues adding further cred to the suburb's impressive form.
Gallic good times indoors and out – it’s our French issue and here's a preview of the recipes.
Bouillabaisse, salade Nicoise, pissaladiere, ratatouille… our collection of these classic Provencal recipes, and many more, is waiting for you in our latest slideshow.
Puff is the magic pastry: you can use it in everything from tarts and pies to vanilla slice and sausage rolls. Check out our slideshow for some puff pastry baking inspiration.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
We've kept things light and served the chicken with tender green beans, but it would also be great with a creamy mash or rice pilaf to soak up the braising juices.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
Pack a bag full of our picnic-friendly recipes - from cinnamon buns to fried chicken and coleslaw rolls. All you'll have left to do is find that perfect spot to enjoy them in.
This recipe makes 1 litre of custard.
Variations on basic custard
For chocolate custard: leave out vanilla and add 200gm finely chopped dark chocolate to the mixture just before straining, mixing well to melt and combine.
For honey custard: substitute the sugar with 150gm honey.
For passionfruit custard: add 2/3 cup passionfruit pulp to cooled custard mixture.
For strawberry custard: add 2/3 cup strawberry purée and 1 tsp lemon juice to cooled custard mixture.
To make ice-cream: freeze the cooled custard mixture in an ice-cream maker according to manufacturer's instructions.
To make a lush trifle, coarsely crush some strawberries, a little sugar and a liqueur, such as Grand Marnier, together using a fork. Layer in a large bowl, top with some coarsely crumbled sponge cake (soaked in liqueur) and vanilla custard.
Custard. The very word conjures images of nursery-room comfort or of Oliver Twist-esque street urchins carolling the virtues of "cold jelly and custard". The generic term refers to a mixture of cream and eggs thickened by gentle heating, used in dishes ranging from flans, quiches and crème caramel to the Japanese savoury baked custard chawan mushi.
In this case, though, we're talking unctuous pouring custard, quintessentially English (although the French translation, crème Anglaise, sounds much prettier). It's favoured for serving warm alongside steamed puddings and cakes (think Christmas pud and brandy-laced custard) or chilled and layered with jelly, fruit and sponge cake in that other English dessert favourite, the trifle. Its versatility is further evident in its frozen incarnation; churn it using an ice-cream machine and you'll have an ice-cream unrivalled by any commercial preparation.
Flavouring options are virtually unlimited, whether infused with spices, scented with flower essences, spiked with booze, enriched with chocolate or lightened with fresh fruit purées.
There are several keys to a perfect custard which will then carry over to a perfect ice-cream, should you decide to take the extra step. Firstly, when whisking your eggs and sugar, be sure to whisk until very thick and pale. This ensures the sugar is well dissolved and aerates the mixture. Secondly, use a heavy-based saucepan when cooking the custard to reduce the possibility of catching or scorching. When cooking the custard, it's best to do so over a low-medium heat, stirring continuously so you don't end up with a scrambled mess. While stirring, you'll notice the bubbles on the surface of the mixture will disappear as the mixture thickens. This is a good visual clue warning you the mixture is almost ready. If you're planning to serve the custard warm, remove from the heat just bef-ore it reaches the desired consistency, as the residual heat will continue cooking the egg proteins. Strain into a wide jug and serve immediately. If you'd like to serve it cold, prepare a large bowl of ice (with some water added) and set a smaller bowl on top. Strain the mixture into the bowl using a fine strainer. Cover closely with plastic wrap and refrigerate to cool completely before churning for ice-cream.
Should you 'split' or slightly scramble the mixture, there may yet be some recourse. If the mixture is only slightly split, whisk it over ice to allow steam to escape, or cool completely and process in a food processor to try to bring the mixture together. Neither of these methods are guaranteed, but are worth the effort to save your bowl of creamy goodness.