Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Chocolate-orange truffle slice


Think of this as a grown-up version of a hedgehog slice. Super-short orange-scented biscuit adds crunch to a whipped truffle ganache, while candied orange and a slug of orange liqueur bring the luxe factor. It's rich, dark and not for the faint-hearted. For an extra flourish, we've scattered the slice here with diced candied orange and chocolate biscuit balls (Callebaut Crispearls, available from Chefs' Warehouse), but it's still great simply dusted with cocoa. Start this recipe a day ahead to set the slice. The recipe makes about 30 pieces.

You'll need

540 gm dark chocolate (56% cocoa solids), finely chopped 320 ml thickened cream Juice of 1 orange (rind reserved for orange sablé) 4 egg yolks 50 ml orange liqueur, such as Grand Marnier 2 tbsp caster sugar 150 gm glacé orange, diced, plus extra to serve For dusting: Dutch-process cocoa To serve: chocolate biscuit balls (optional)   Orange sablé biscuit 180 gm plain flour 60 gm pure icing sugar, sieved Finely grated rind of 1 orange 90 gm chilled butter, diced 2 egg yolks

Method

  • 01
  • For orange sablé biscuit, preheat oven to 160C and line an oven tray with baking paper. Pulse flour, icing sugar, orange rind and 1 tsp salt in a food processor, add butter and pulse to fine crumbs. Add yolks, pulse until dough just comes together, then turn out onto a lightly floured surface and form it into a disc. Roll out to a rough 3mm-thick rectangle, place on prepared tray and bake until golden brown and crisp (15-20 minutes). Cool completely then break into rough pieces and set aside.
  • 02
  • Line a 20cm-square cake tin with baking paper, leaving paper overhanging. Combine chocolate, cream and orange juice in a bowl over a saucepan of simmering water and stir until melted and smooth (3-4 minutes), then set aside. Whisk yolks, liqueur and sugar in a separate bowl over a saucepan of simmering water until thick, pale and fluffy (3-4 minutes), then whisk in chocolate mixture, transfer to an electric mixer and whisk until fluffy and cooled to room temperature (6-8 minutes).
  • 03
  • Pour a third of the chocolate mixture into the prepared tin and spread evenly. Scatter with half the sablé pieces and half the glacé orange, pour over another third chocolate mixture and repeat layering, finishing with chocolate mixture. Smooth top, refrigerate overnight, then cut into pieces using a hot wet knife. To serve, dust with cocoa and scatter with glacé orange and chocolate biscuit balls, if using. Chocolate-orange truffle slice will keep refrigerated in an airtight container for up to 2 weeks.

At A Glance

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

Featured in

May 2015

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×