At Gourmet Traveller we've been sharing food inspiration with Australian cooks for more than 50 years. And while we've published thousands of recipes and hundreds of cooking tips, the most important ingredients of any meal is the company. Gathering your nearest and dearest around the table is what the enjoyment of good food is all about and to cook for people you love is a gift that is always welcome. It's with this in mind that we chose to make our first hardcover cookbook a collection of menus.
Good food brings people together, whether you're lunching in Paris or feasting in the snow, whether you're supping fireside or snacking by the beach, whether it's Christmas or Easter or any other festive occasion in between – and good times are the result. These are some of our favourite recipes – we hope you enjoy sharing them with your family and friends as much as we enjoy sharing them with friends.
This Beautiful Book Includes:
Close to 200 recipes
Recipes from Australia's finest cooking talents
Recipes tested in the Gourmet Traveller test Kitchen
Lavish photography and gorgeous settings
Key features include:
Harvest lunch with Peter Gilmore
inter feast with Sean Moran
Easter spread with the team behind Ester
Après-ski eats with the Three Blue Ducks
Christmas with Brigitte Hafner
Lunch at Hollywood hotspot EP&LP
Bondi clambake with the crew from The Bucket List
Asian banquet with Victor Liong and the team at Lee Ho Fook
Gourmet Traveller Menus
ISBN: 9781742458762
RRP: $59.99
www.magshop.com.au/australian-gourmet-traveller-menus
From 'Lunch By The Sea' Menu In Gourmet Traveller Menus: Good Food Great Times Cookbook
Begin this recipe a day ahead to pickle the watermelon.
Prep Time 25 Mins, Cook 1 Hr 20 Mins (Plus Cooling, Pickling, Marinating, Resting)
Serves 8
Ingredients:
2 chickens (about 1.8kg each), butterflied, backbone removed
160 gm light palm sugar, crushed
250 ml (1 cup) fish sauce
250 ml (1 cup) lime juice
150 gm (1 cup) spelt (see note)
From 'Lunch By The Sea' Menu In Gourmet Traveller Menus: Good Food Great Times Cookbook
The mango yoghurt and rum and lime caramel can be made a few days ahead to make things easier, but the pavlova itself is best made on the day. Begin this recipe a day ahead to drain the yoghurt.
Prep Time 40 Mins, Cook 2 Hrs 10 Mins (Plus Draining, Chilling, Cooling)
Serves 8
Ingredients
6 eggwhites
¼ tsp cream of tartar
250 gm raw caster sugar
40 gm brown sugar
Scraped seeds of 1 vanilla bean
35 gm (¼ cup) cornflour
3 tsp white vinegar
3 bananas, thickly sliced
2 mangoes, thickly sliced
500 gm (about ½) pineapple, thinly sliced
Pulp of 2 passionfruit
Mint, to serve
Mango Yoghurt:
1 kg Greek-style yoghurt
250 gm mango (about 1), coarsely chopped
80 gm raw caster sugar
Juice of 1 lime
300 gm sour cream
Rum And Lime Caramel:
330 gm (1½ cups) raw caster sugar
70 ml golden rum
60 ml (¼ cup) lime juice
½ cup (firmly packed) mint
Method:
For mango yoghurt, place yoghurt in a sieve lined with muslin over a bowl and refrigerate overnight to drain. Process mango, sugar and lime juice in a food processor until smooth. Transfer to a saucepan and bring to a simmer, then cook, stirring occasionally, until syrupy (2-3 minutes). Cool, then refrigerate until chilled. Whisk yoghurt and sour cream together in a bowl, fold in mango mixture and refrigerate until required.
Preheat oven to 120C. Whisk eggwhites, cream of tartar and a pinch of salt in an electric mixer until firm peaks form (4-5 minutes). Whisking continuously, add sugars 1 tbsp at a time until mixture is stiff and glossy (4-5 minutes), then whisk in vanilla seeds and fold in cornflour and vinegar. Form mixture into a 20cm-diameter circle on an oven tray lined with baking paper, bake until crisp and dry (1½-2 hours), then turn off oven and cool completely with door ajar.
Meanwhile, for rum and lime caramel, stir sugar and 180ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until dark caramel (5-6 minutes). Remove from heat and add 100ml water (be careful, hot caramel will spit), rum, lime juice and mint and cool to room temperature. Strain (discard mint) and refrigerate until required. Rum and lime caramel will keep refrigerated for a week.
Top pavlova with mango yoghurt, then pile fruit on top, drizzle with a little rum and lime caramel, scatter with mint and serve with remaining caramel on the side.
Wine Suggestion: Pink moscato.
Gourmet Traveller Menus
ISBN: 9781742458762
RRP: $59.99
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