Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Persian nougat glacé


You'll need to begin this recipe a day ahead.

You'll need

For lining: rice paper 500 ml (2 cups) thickened cream, whisked to soft peaks and refrigerated 1 qty Italian meringue 200 gm Turkish delight, finely chopped 200 gm pistachios, coarsely chopped To serve: pistachio pashmak, rose syrup and Iranian confetti (see note), optional

Method

  • 01
  • Line an 8cm x 8cm x 32cm terrine mould with plastic wrap, then line base and sides with rice paper and set aside.
  • 02
  • Fold cream through Italian meringue with a plastic spatula. Fold through Turkish delight and pistachios, then spoon into prepared mould. Smooth top, cover with rice paper, trim edges flush, then freeze overnight.
  • 03
  • To serve, turn out nougat glacé from mould, thickly slice with a warmed serrated knife and serve with pistachio pashmak, rose syrup and Iranian confetti.

Note Pistachio pashmak and Iranian confetti are available from Pariya Foods. Rose syrup is available from Simon Johnson and select Middle-Eastern delicatessens.


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

Sep 2008

You might also like...

Ten ways with couscous

recipes

Peach chicken with lemon rice pilaf

Middle Eastern desserts

recipes

Persian lamb with rhubarb and chelow

Middle Eastern desserts

recipes

Chicken, quince, lemon and almond tagine

Roast cauliflower hummus with fried chickpeas and flatbread

recipes

Silverbeet and feta kibbeh with kasundi

Middle Eastern fruit cakes with orange-blossom meringue

recipes

Kebabs with zucchini tzatziki and za’atar

conversion tool

 
get the latest news

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

×