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Recipes with peaches

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.

Black Star Pastry to open in Carlton, Melbourne

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Knives and Ink chef tattoos

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AA Gill's final column for Gourmet Traveller

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

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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.

Berry recipes

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.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Coconut crab and green mango salad

"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."

Banana, brandy and butterscotch trifle


At a pinch you could buy a sponge for this trifle, but then you'd miss the warm caramel flavour of the brown sugar sponge in the mix - and nothing beats a homemade sponge. Assemble the trifle while the sauce is still warm so it mingles with the cream.

You'll need

5 bananas, thickly sliced For drizzling: brandy To serve: salted roast peanuts (optional)   Brown sugar sponge 4 eggs, at room temperature 80 gm each brown sugar and raw caster sugar 100 gm (1/3 cup) plain flour 50 gm butter, melted and cooled ¼ tsp baking powder   Brandy crème fraîche 750 gm crème fraîche 40 gm brown sugar 40 ml brandy Scraped seeds of 2 vanilla beans   Butterscotch sauce 320 gm brown sugar 300 ml pouring cream 80 gm butter, coarsely chopped 40 gm golden syrup 40 ml brandy

Method

  • 01
  • For brown sugar sponge, preheat oven to 180C. Whisk eggs and sugars in an electric mixer until thick and tripled in volume (5-6 minutes). Sieve over half the flour, fold to combine, fold in melted butter, then sieve in remaining flour and baking powder. Spoon into a deep 20cm square cake tin buttered and lined with baking paper and bake until golden and centre springs back when pressed lightly (20-25 minutes). Cool in tin, then store in an airtight container until required.
  • 02
  • For brandy crème fraîche, whisk ingredients in an electric mixer to soft peaks (2-3 minutes), then refrigerate until required.
  • 03
  • For butterscotch sauce, stir ingredients in a saucepan until sugar dissolves, bring to the boil and cook until thick and syrupy (5-10 minutes). Add a pinch of salt and set aside to cool for 5 minutes.
  • 04
  • To serve, coarsely tear cake into rough pieces, then layer ingredients in a large serving bowl. Start with brandy crème fraîche, scatter with some sliced banana, drizzle with butterscotch sauce, scatter over a layer of torn cake, drizzle cake with a little brandy and butterscotch sauce and continue layering until you’ve used all the cake. Finish with peaks of brandy crème fraîche, scatter with sliced banana and drizzle with more warm butterscotch sauce. Serve with extra warm butterscotch sauce and salted peanuts.

Note When you're making caramel, stir water and sugar over heat until sugar dissolves, then let mixture boil without stirring but swirling the pan so the caramel cooks and colours evenly, brushing down the sides with a pastry brush to remove sugar crystals.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

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Jun 2013

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