The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Mascarpone

Baba au rhum


"This is a real adults' indulgence thanks to the rum," says Hird. "We use rhum agricole, which is made from freshly squeezed cane juice instead of molasses - it's got a lot more spice and is less sugary. Look out for it in good liquor shops and online."

You'll need

65 ml milk 1/3 tsp dried yeast 165 gm plain flour 1/3 tsp caster sugar 2 large eggs (65gm each), at room temperature 65 gm butter, softened 35 gm (2 tbsp) raisins, soaked in 20ml golden rum 2 tbsp orange marmalade 40 gm (¼ cup) raisins or sultanas, plumped in warm water for 5 minutes, then drained To serve: crème fraîche, seasonal berries, cherries or fruit   Spiced syrup 250 gm caster sugar ½ vanilla bean, split, seeds scraped Zested rind of ½ orange ½ each star anise, cinnamon quill, 2 bruised cardamom pod 50 ml golden rum, or to taste   Baked rhubarb 1 bunch (about 600 gm) rhubarb, cut into 8cm pieces 150 gm caster sugar Zested rind of 1 orange 1 star anise 1 vanilla bean, split, seeds scraped

Method

  • 01
  • Warm milk in a saucepan over medium heat to 38C, then combine half with yeast in the bowl of an electric mixer and whisk to dissolve yeast.
  • 02
  • Attach dough hook and add flour and sugar to yeast mixture then mix on medium setting until combined (2-3 minutes). Add eggs one at a time until incorporated and dough is smooth, then add butter a little at a time until dough is smooth and elastic, and pulls away from the sides of the bowl. Incorporate remaining milk and rum-soaked raisins. Scrape down the sides of the bowl, cover with plastic wrap and set aside in a warm place until doubled in size (1-1½ hours).
  • 03
  • Preheat oven to 210C. Knock back dough, then half-fill six 170ml-capacity buttered round stainless-steel moulds (6.5cm diameter x 6cm high) with dough (70gm each), flatten with the back of a teaspoon and smooth with a damp finger. Cover with a tea towel and prove until doubled in size (30 minutes). Bake until puffed and golden around the sides (15-20 minutes).
  • 04
  • Meanwhile, for spiced syrup, combine sugar, vanilla bean and seeds, zested rind, spices and 500ml water in a small saucepan and bring to the boil, stir to dissolve and add rum to taste.
  • 05
  • Turn hot babas out of moulds and place in warm syrup in batches to soak until they have absorbed syrup to the core, turning to coat (3-4 minutes). Place on a rack to drain excess syrup and cool (30 minutes). The babas can also be cooled then frozen for later use; simply defrost in the fridge overnight and warm in a low oven.
  • 06
  • Meanwhile, for baked rhubarb, reduce oven to 175C. Combine all the ingredients in a bowl and allow to steep for an hour to release some of the juice from the rhubarb. Pour the fruit and juice into a non-reactive baking dish, spread out evenly and bake, covered with foil until just cooked (15-20 minutes). Set aside to cool.
  • 07
  • Warm marmalade and 1 tsp water in a small saucepan over low heat, add sultanas and their rum, then brush over babas and serve with vanilla cream or crème fraîche, seasonal berries, cherries, or fruits and baked rhubarb.

At A Glance

  • Serves 6 people
GT
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

Drink Suggestion

Laurent Cazottes Goutte de Mauzac Rose Eau de Vie.

Featured in

Oct 2013

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

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

×