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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Rhubarb friand tart with tarragon crémeux and strawberry sorbet

"There are few combinations more heavenly than strawberry and rhubarb," says Curtis Stone. "Their natural vibrant flavours can be enjoyed together very simply or elevated to make a dessert that wows. Here, almond friand cake, studded with rhubarb compote, is baked in a tender tart shell, then broken into morsels. They're anchored by a sweet herbaceous tarragon crémeux with hints of elderflower."

You'll need

1½ tbsp caster sugar 1½ tbsp elderflower liqueur 1 thin rhubarb stalk (about 100gm), thinly sliced crossways 100 gm small strawberries, hulled, sliced crossways   Strawberry sorbet 90 gm caster sugar 2 tbsp liquid glucose (see note) 1 tbsp golden syrup 450 gm strawberries, hulled, sliced Juice of 1 lime   Tarragon crémeux 125 ml (½ cup) milk 125 ml (½ cup) thickened cream 2 tbsp loosely packed tarragon leaves, coarsely chopped 3 egg yolks 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes 225 gm couverture white chocolate, melted   Friand batter 60 gm unsalted butter, diced Scraped seeds of ½ vanilla bean 65 gm pure icing sugar, sieved 35 gm almond meal 2 tbsp plain flour, sieved 2 large eggwhites 2½ tbsp golden syrup   Sweet pastry 220 gm plain flour, sieved 110 gm cold unsalted butter, cut into 1cm cubes 60 gm pure icing sugar, sieved 1 egg, lightly beaten   Rhubarb compote 250 gm rhubarb, trimmed, thinly sliced crossways 110 gm (½ cup) caster sugar ½ tsp vanilla extract 1 tsp lemon juice


  • 01
  • For strawberry sorbet, stir sugar, glucose, golden syrup and 125ml water in a small saucepan over medium heat until syrup reaches 84C, or until small bubbles begin to appear (4-5 minutes). Pour syrup into a container and chill over ice. Process strawberries in a blender until smooth, strain through a fine sieve (discard seeds) – you should have 300gm purée. Add purée and ¼ tsp salt to syrup along with lime juice to taste, cover and refrigerate to chill (4 hours or overnight). Churn in an ice-cream machine, place in an airtight container, cover and freeze until ready to serve.
  • 02
  • For tarragon crémeux, bring milk and cream just to a simmer in a small saucepan, add tarragon and set aside to infuse (20 minutes). Strain, return to pan and bring back to a simmer. Whisk yolks in a bowl to combine, then, whisking continuously, gradually add hot cream mixture. Return to pan and stir continuously over low heat until mixture reaches 84C or thickly coats the back of spoon (4-5 minutes). Squeeze excess water from gelatine and whisk into custard along with a pinch of salt until melted and combined. Strain through a fine sieve. Stir a third of the custard into melted chocolate until smooth and glossy, then stir in remaining custard in two additions. Blend with a stick blender until smooth, pour into a container, cover surface with plastic wrap and refrigerate until set (5-6 hours). Stir crémeux to loosen, place in a large pastry bag fitted with a 1.5cm nozzle and refrigerate until required.
  • 03
  • For friand batter, melt butter in a saucepan over medium heat, add vanilla seeds and stir occasionally until foamy and light nut-brown (4-6 minutes). Strain into a heatproof bowl and cool to room temperature. Combine sugar, almond meal, flour and a pinch of salt in a bowl, and whisk in eggwhites and golden syrup to form a smooth batter. Stir a third of batter into cooled butter until just combined, then stir in remaining batter, cover and refrigerate until firm (3-4 hours).
  • 04
  • For sweet pastry, beat flour, butter and icing sugar in an electric mixer until crumbs form with a few pea-size pieces of butter remaining. Add egg and mix until dough comes together. Divide dough in half, form each into a disc and wrap in plastic wrap. Refrigerate for 1 hour to rest.
  • 05
  • Line a large baking tray with baking paper and place eight 7cm-diameter metal tart rings on top. Roll each pastry disc between 2 pieces of baking paper to 3mm thick, chill to firm (5 minutes), cut four 12cm-diameter rounds from each, then line tart rings and trim excess. Freeze until firm (10-15 minutes). Place pastry scraps on a separate baking tray lined with baking paper and freeze until required.
  • 06
  • For rhubarb compote, bring rhubarb, sugar, vanilla and a pinch of salt to a simmer in a small saucepan over medium heat and cook, stirring occasionally, until thickened and rhubarb breaks down (10-12 minutes). Stir in lemon juice, transfer to a container and refrigerate until chilled (30 minutes), then spoon 2 tsp of compote into the bottom of each tart case.
  • 07
  • Preheat oven to 180C. Spread 2 tsp of friand batter in each tart case, smooth and bake on centre rack of oven until golden on the base and top is golden and firm to touch (20-22 minutes), then cool on a wire rack until firm (10-15 minutes). Meanwhile, bake reserved pastry scraps until golden (8-10 minutes), cool, and crumble.
  • 08
  • Bring sugar and liqueur to a simmer in a small saucepan, stir in rhubarb and return to a simmer. Remove from heat, set aside for rhubarb to soften slightly (5 minutes), then transfer to a bowl, add strawberries and toss to combine Set aside, tossing occasionally, until strawberries release their juices (25-30 minutes). 9 Reduce oven to 100C. Break each tart into 3 random-sized pieces and place on a baking tray. Cover with foil and warm in oven (4-5 minutes). Pipe 3 mounds of crémeux on each serving plate, add 3 pieces of tart and add a little rhubarb compote to plate, spoon macerated fruit and juices around, scatter with crumbled pastry, top with sorbet and finish with edible flowers.

At A Glance

  • Serves 8 people
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 8 people

Additional Notes

Liquid glucose is available from select supermarkets and health-food stores.

Drink Suggestion

2008 Nittnaus Beerenauslese Zweigelt, Burgenland – Austria’s native red in late-harvest form isn’t too sweet, making for a perfect counterpart to the tart rhubarb

Featured in

Sep 2016

You might also like...

Top 10 peanut butter desserts


Hentley Farm's kitchener buns

Party desserts


Chocolate truffle layer cake

Banana recipes


Elderflower, Champagne and berry jellies

Cheesecake recipes


Prosecco jellies with Aperol granita

Autumn dessert recipes


Chocolate cremeux with caramel

Dark chocolate-matcha truffles


Strawberry recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup


Frozen dessert recipes

conversion tool

get the latest news

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