Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

Dumpling recipes

Gyoza, jiao zi, gnocchi… is a dumpling by any other name any less delicious? Check out our selection of the best dumpling recipes from around the globe.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Gourmet Traveller National Restaurant Awards

Elite Australian dining and Italian dancing collided in the tastiest of ways at the Gourmet Traveller restaurant awards.

Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Introducing Peter Gilmore's Bennelong cheese toastie

What does an Opera House-worthy $22 cheese toastie look like? In a word, cheesy.

Gingerbread house


You'll need

1 quantity gingerbread To decorate: silver cachous and red sugar balls To fill house: lollies (optional) To cover board: fondant (optional) For dusting: pure icing sugar   Royal icing 4 eggwhites 880 gm pure icing sugar, sieved

Method

  • 01
  • Preheat oven to 180C. Roll out each piece of gingerbread on a lightly floured surface to 3mm thick. Using templates as guides, cut out 2 roof pieces (10.5cm wide and 27cm long), 2 side walls (14cm high and 24cm long) and 2 end walls (13cm wide and 14cm high, with a 6cm-high pitch for the roof), re-rolling scraps if necessary, then cut a door out of one end wall. Cut decorative shapes out of any remaining scraps (we made a Christmas tree for the garden and shutters for the windows). Place pieces on oven trays lined with baking paper and bake in batches until darkened around edges (8-10 minutes for smaller pieces; 10-12 minutes for larger pieces), cool on trays for 5 minutes then cool on wire racks.
  • 02
  • Meanwhile, for royal icing, lightly whisk eggwhite in a large bowl, gradually add icing sugar and mix until mixture is smooth and holds a soft peak. Spoon royal icing into piping bags fitted with desired piping tubes and decorate pieces of gingerbread house as desired.
  • 03
  • Spread a little icing on the backs of biscuit pieces (shutters et cetera) to affix.
  • 04
  • Decorate gingerbread pieces with more piped royal icing and embellishments as desired and set aside until icing sets (25-30 minutes).
  • 05
  • Spread a little icing along base and sides of a side section and along base of a front section with a small palette knife. Place on board, joining the walls and supporting with small tumblers until icing sets (30 minutes).
  • 06
  • Repeat with back wall and remaining side section, securing at bases and at each join with icing, supporting with small tumblers until set (30 minutes).
  • 07
  • Spread icing over top edges of house, then carefully secure roof sections (fill with lollies at this stage if using), again using tumblers for support until icing sets (30 minutes).
  • 08
  • For icicles, hold tip of piping bag at an angle above edges of roof and pipe icing, allowing it to slip and catch along edges of roof (if icing is too stiff, thin it with a little water). Pipe a line of icing around doorway and attach door, pipe royal icing down each join to cover and set aside to set. Roll out fondant and use to cover board around house (or spread royal icing), dust with icing sugar to form snow drifts and serve.

At A Glance

  • Serves 8 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a Kitchenaid prize pack!

Win more than $2400 worth of Kitchenaid products in our latest competition. Get in quick!

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 8 people

Featured in

Dec 2011

You might also like...

Party desserts

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes

recipes

Balsamic caramel figs with ricotta mousse

Cheesecake recipes

recipes

Cognac and hazelnut affogato

Autumn dessert recipes

recipes

Crepes with honeyed oranges

Kourabiedes

recipes

Strawberry recipes

Pain perdu with pan-fried figs and spiced cream

recipes

Frozen dessert recipes

Panettone, ricotta and peach cake

recipes

A culinary Tour de France

conversion tool

 
get the latest news

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

×