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.

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Pea and ham soup

Automata opening in Singapore

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

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.

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?

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

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.

Business class: Melanie Grant

Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.


The secret to a shimmering, wobbling moulded jelly is knowing your gelatine, writes Lisa Featherby.

You'll need

550 gm (2½ cups) caster sugar Juice of 1 lemon and 1 orange 750 gm raspberries 4 titanium-strength gelatine leaves


  • 01
  • Combine sugar, lemon juice, orange juice and 1 litre water in a large saucepan, stir over medium-high heat until sugar dissolves, bring to the boil, then add raspberries.
  • 02
  • Simmer until raspberries are pulpy (4-5 minutes), remove from heat and stand until cooled, then refrigerate for flavours to develop (overnight).
  • 03
  • Transfer to a muslin-lined sieve placed over a large bowl and refrigerate until liquid has drained (4-6 hours; discard solids).
  • 04
  • Measure 1 litre raspberry liquid (reserve any remaining for another use), then soak gelatine in a bowl of cold water until soft (5 minutes). Transfer 250ml raspberry liquid to a small saucepan, bring to the simmer over medium heat (2-4 minutes), then remove from heat. Squeeze excess water from gelatine, add to pan and stir until dissolved.
  • 05
  • Stir gelatine mixture through remaining raspberry liquid, pour into a 1-litre jelly mould and refrigerate until set (overnight).
  • 06
  • Dip mould briefly in hot water, then turn out onto plate and serve.

Note You'll need to begin this recipe 2 days ahead.

Spring is the perfect time for jelly desserts, and with the imminent arrival of UK jellymongers Bompas & Parr for the Melbourne Food & Wine Festival (check out their elaborate creations online) and the increasing appearance of jellies on restaurant menus, we've been inspired.

The technique of making a really great jelly is worth having in your canon of cooking tricks. Almost any fruit can be transformed into a jelly by cooking it with a sugar syrup, infusing, straining and sometimes puréeing it, then setting it with gelatine (like the raspberry jelly here). Alternatively, you can take a ready-made liquid - we used Champagne - and turn it into a jelly.

Once you have your liquid for setting, the ratio of gelatine to liquid is roughly one titanium-strength leaf to 250ml of liquid for a medium set. This applies if the liquid is of pouring consistency; liquids of different viscosity will give different results. Thicker mixtures require less gelatine, while mixtures containing a lot of acid or alcohol will require more gelatine.

The gelatine debate can seem a little bewildering. The gelatine most commonly found in supermarkets is powdered, but we don't recommend using it because its flavour is strong and more evident in the final product. AtGTwe prefer leaf gelatine, available from specialty food shops and delicatessens. It comes in several strengths (silver, gold and titanium) but we use titanium-strength in all our recipes for consistency.

You might think companies producing gelatine would make each grade of leaf or powder to the same weight or setting ability, but this is not the case - the bloom (setting ability) varies between manufacturers. Stephanie Alexander has tested the strengths of various leaves, and in the latest edition of her bookThe Cook's Companion, she says she found that while one titanium-strength leaf set one cup of liquid, it took three gold-strength leaves to do the same. The best advice is to use the strength of gelatine recommended in a recipe, but if you can only get your hands on a different strength, the packet should provide instructions on how much liquid each leaf or teaspoon of powdered gelatine will set.

The trick when using leaf gelatine is to first soak the leaf in cold water to hydrate it (if you use warm or hot water it will melt), so that when the leaf is added to your hot liquid, it will dissolve straight away. Be sure to squeeze the excess water out, so you're not diluting the jelly mixture.

The type of mould you use will make your jelly more or less decorative, but when using a fluted or patterned mould it's a good idea to up the gelatine quantity slightly so the jelly will be easier to turn out. You can also create layers of flavour by setting each layer separately - we've set the raspberries at the base of our Champagne jelly using this technique.

To release a jelly from its mould, quickly dip the mould into very hot or simmering water - just enough to release the sides. Gently pull the jelly away from the sides of the mould with your fingertips - this breaks the vacuum and makes it easier to turn out. Then place a plate over the top and invert the jelly onto the plate.

The final "wobble" is the sign of a good jelly, so if yours is a little on the firm side, let it stand at room temperature for a few minutes to soften.

At A Glance

  • Serves 6 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
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

Nov 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


conversion tool

get the latest news

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