GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you’ll go into the draw to WIN a Scenic 15 day Jewels of Europe river cruise for two people.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Oter opens on Flinders Lane

Former Pei Modern chef Florent Geradin opens a new Melbourne wine bar in the space previously occupied by Yu-u.

Six fantastic autumn salads

Autumn is the year's best time for hearty salad. Here are six of our favourites.

Gluten-free desserts

Here's to gluten-free desserts so good you'll never be able to tell the difference.

The most spectacular waterways in the world

Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.

Ginger-carrot cake with salted butterscotch frosting

This two-tiered cake serves a crowd, but you can make a single cake by halving the mixture and using one egg and an egg yolk. It also keeps well for two to three days.

Greek Easter recipes

From tsoureki to galaktoboureko, consider Greek Easter sorted with some of our favorite Greek dishes.

The hot 100 moments in design

From distinguished architectural icons and game-changing gadgets we can’t live without to fashion classics that have become ubiquitous staples and timeless furniture classics – it’s by no means comprehensive, but we’ve narrowed down thousands of contenders and rounded up the most inspiring, visionary and intriguing moments in modern design history.

Lemon recipes

As Beyonce reminded us this week, when life gives you lemons, make lemonade. In celebration of Bey, we slay with lemon sorbetto, lemon meringue pie, lemonade icy poles and everything in between.

Strawberry and watermelon cake


You'll need

250 gm seedless watermelon, thinly sliced 60 ml (¼ cup) rosewater 4 tbsp caster sugar 40 gm almond meal 500 gm strawberries (about 2 punnets), halved 10 seedless red grapes, halved 1 tbsp slivered pistachios (see note) 1 tbsp dried rose petals (see note)   Almond dacquoise 150 gm almonds, coarsely chopped 150 gm pure icing sugar, sieved 5 eggwhites 135 gm caster sugar   Rose-scented cream 300 ml thickened cream 30 gm caster sugar 2 tbsp rosewater

Method

  • 01
  • For almond dacquoise, preheat oven to 200C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. Whisk eggwhites in an electric mixer until soft peaks form (3-4 minutes), then gradually add caster sugar and whisk until stiff peaks form (1-2 minutes). Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake until golden (10-15 minutes). Set aside to cool on tray, then cut in half lengthways.
  • 02
  • Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar. Stand to macerate (30 minutes), then pat dry with absorbent paper.
  • 03
  • Meanwhile, for rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks form (do not over-whisk).
  • 04
  • Spread one-third of rose cream evenly over one half of dacquoise, scatter with half the almond meal, then top with watermelon, trimming to fill any gaps. Scatter over remaining almond meal, spread over half remaining cream. Top with remaining dacquoise, spread over remaining cream and refrigerate until firm (1-2 hours).
  • 05
  • Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (15 minutes). Carefully arrange on top of cake, gently pushing into cream. Trim edges of cake, scatter over grapes, pistachios and petals, and serve.

Note Slivered pistachios and dried rose petals are available from David Jones food halls, select delicatessens and Pariya Food.


"Every weekday morning I pop into Newtown's Black Star Pastry for a take-away coffee, but their pretty pink strawberry and watermelon cake often entices me to pick up a fork and order in. Would you please request the recipe from pastry chef Christopher Thé?"
Sara Watson, Sydney, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 8 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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Dec 2010

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.

×