The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.


You don't need an ice-cream maker (or a Pacojet) to make sweet and creamy frozen treats. The Italians have the answer and it's called semifreddo.

You'll need

9 egg yolks 250 gm caster sugar Scraped seeds of 1 vanilla bean or 1 tsp vanilla paste 600 ml thickened cream 250 gm crème fraîche


  • 01
  • Line a 2 litre-capacity mould with plastic wrap or baking paper.
  • 02
  • Whisk yolks, sugar, vanilla seeds and 1 tbsp water in a heatproof bowl over a saucepan of simmering water until mixture is tripled in volume, thick and pale and holds a ribbon (4-5 minutes).
  • 03
  • Transfer to an electric mixer and whisk until cooled to room temperature (2-3 minutes).
  • 04
  • Meanwhile, whisk cream and crème fraîche in a bowl until soft peaks form.
  • 05
  • Carefully fold into egg mixture.
  • 06
  • Spoon into container, cover, freeze until firm (6 hours-overnight). Makes about 2 litres.

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

The Chinese are credited with inventing - among many other things - the first ice-cream maker, by packing large handfuls of snow and saltpetre (potassium nitrate) around a canister to freeze its contents. Since then, hand churns, domestic makers and electric jets that churn in a heartbeat have opened up a world of frozen treats. But for those who don't own an ice-cream maker or don't have access to buckets of snow and saltpetre, semifreddo (literally "semi-cold") is the answer.

While ice-cream uses many of the same ingredients as semifreddo - egg yolks, sugar, cream - the technique for making it is different. For ice-cream, you make a crème anglaise, or custard, by creaming the yolks and sugar, then combining them with hot cream (and milk). This is cooked slowly, gently and with constant stirring until it thickens; the mixture is then cooled and frozen in an ice-cream machine.

In contrast, semifreddo, which hails from Italy's Emilia-Romagna region, consists of a sabayon and a roughly equal quantity of whisked cream. Its mousse-like texture means it doesn't freeze as solidly as ice-cream. Semifreddo is typically presented as a frozen terrine, but it can just as easily be scooped as you would serve ice-cream.

Some recipes also call for eggwhite, which is whisked until stiff then folded through after the cream. It's especially good in a moulded semifreddo - whisked eggwhite adds more air to the mix, creating a frozen soufflé-like finish.

If you're using a mould, line it first with plastic wrap or baking paper, then place it in the freezer before making your sabayon. The lining will make it easier to turn your semifreddo out for slicing. (Semifreddo melts quickly if the mould is dipped in hot water because of the mousse-like texture.) Or scoop it out, as we've done here.

The next step is to prepare your sabayon, a cooked egg yolk mixture which is whisked in a bowl over a saucepan of simmering water to prevent the eggs from cooking too quickly. Whisking the eggs while cooking increases the volume of the mixture by adding air, and cooks the egg yolk, which helps to stabilise the semifreddo.

When the sabayon has tripled in volume, is thick and pale, and holds a ribbon, you need to cool it before adding your flavourings and the whisked cream. Cooling the mixture prevents the whisked cream from melting when it's added. To cool, you can place the sabayon over a bowl of iced water and whisk continuously until cooled, but it's much easier to place the mixture in an electric mixer which can do the work for you.

Once the sabayon is cooled, add your desired flavourings. These could be chocolate and hazelnut (like we've done here), or you could fold though some puréed fruit, or some spices.

Finally, fold through the cream. You can fold using a whisk which will incorporate the cream through the sabayon quickly and evenly, or you can use a plastic spatula, turning the bowl as you fold. Then pour it into your mould and freeze (overnight for best results).

At A Glance

  • Serves 10 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Featured in

Jan 2010

You might also like...

Tempered chocolate


Armando Percuoco: Linguine Napoletana

Trenette with pesto


Dhal with coriander and fried onion

Broad bean puree with chorizo


Pork and white beans

Italian meringue


conversion tool

get the latest news

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