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After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Before you start marinating your lamb chops in lemon rind, Greek oregano and garlic to hit the barbecue this summer, consider hosting a Barbecure instead in aid of Cure Cancer Australia’s new fundraising initiative.
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.
All-day dining in a completely refurbished location is the new name of the game for Melbourne’s Pure South.
Mike McEnearney reopens his canteen – and reboots the idea of what an airport restaurant can be along the way, wood-fired oven and all.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
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.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
"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."
Start this recipe at least two weeks ahead to macerate the fruit. This recipe makes about 30 tarts.
Pâtissière extraordinaire Lorraine Godsmark of Sydney
pâtisserie Lorraine's reveals the secret to her highly sought-after
Working as a pastry chef in restaurants like Rockpool didn't require making much in the way of Christmas treats. It wasn't until I opened Six Seven Ate in Sydney's Chippendale with fellow chef George Sinclair that the opportunity arose to develop my skills in the festive department.
We soon discovered a demand for good Christmas items; George made the savoury goods and a dynamite Christmas pud, while I made the Christmas cakes and fruit mince tarts. I wanted to put my own twist on the them and thought a combination of puff and shortcrust pastries would create an interesting texture; I found the usual use of the same pastry for the shell and lid a bit monotone. After lots of research and testing, I settled on this recipe using puff pastry and shortbread. Customers from Six Seven Ate still appear at Lorraine's at Christmas to buy the tarts, so I think it was the right move.
At Yellow, in Potts Point, the tarts became so popular that many
customers expressed their regret when I took a two-year break. They
said Christmas just wasn't the same without my mince tarts - I was
touched. So, here's a recipe that will hopefully bring joy to you,
your family and friends.
The best approach is to prepare early, but I make the mince no longer than a month in advance so it still tastes fresh - the acid from the juices won't drop off and it remains zingy, fruity. This is also enough time for the alcohol to settle in and for the flavours of the spices to develop. Use whatever alcohol you prefer; I've opted for golden rum here. I like to use classic dried fruit such as sultanas and raisins; currants are also lovely. The addition of fruit such as dried fig and ginger, however, adds another dimension, so feel free to put your own twist on the filling. I love using my own candied orange because it tastes fresh and delicious, but shop-bought glacé oranges also work well.
Fresh suet is the key to keeping the fruit mince moist. It can be prepared ahead of time, too. Ask your butcher to order it for you, then first soak it in water to release the blood before picking over it to remove the sinew. Drain it and either finely mince it or chop it, and then freeze it in a plastic bag until you need it.
You can also make the pastry weeks in advance; roll and cut out the discs and freeze them between sheets of Go-Between, then defrost them before using. I make my own pastry, but a good butter puff such as Carême is fine. The shortbread can be made three weeks in advance, rolled into sheets and stored in the fridge or freezer separated and covered with Go-Between. An hour before baking the tarts, transfer the shortbread sheets to the freezer to firm up (if they've been in the fridge), then remove the top sheet of plastic and cut out your desired shapes (I like hearts) to top the tarts.
Store the baked tarts in an airtight container in the fridge (because of the butter in the pastries) for up to three weeks. Before serving, refresh them for 10 minutes in an oven at 150C. When cool, dust them with icing sugar and serve. Merry Christmas from Lorraine's Patisserie.
Recipes (14 )
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