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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Tarte a la tomate

Make the most of end-of-season tomatoes in this delicious tart - perfect for a picnic spread.

Rhubarb pies and lavender ice-cream


You'll need

  Pie filling 1kg (about 2½ bunches) rhubarb, washed and cut into 2cm pieces 250 gm caster sugar, plus extra for dusting   Pastry 400 gm butter, softened 200 gm icing sugar 2 eggs, 1 lightly beaten 500 gm (3 1/3 cups) plain flour, plus extra for rolling   Lavender ice-cream 8 egg yolks 140 gm caster sugar 340 ml milk 340 ml pouring cream ¼ bunch fresh lavender

Method

  • 01
  • For lavender ice-cream, using an electric mixer, whisk egg yolks and sugar for 2-3 minutes on high speed until pale. Meanwhile, combine milk, cream and lavender in a heavy-based saucepan, bring to the boil over medium heat, then pour over egg yolk mixture, whisking to combine. Transfer to a clean saucepan, then cook over low heat, stirring continuously until mixture coats the back of a spoon. Strain into a bowl placed over ice, then stir occasionally until chilled. Freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre.
  • 02
  • Combine rhubarb and sugar in a medium heavy-based saucepan. Cook over low heat for 3 minutes or until moisture appears, then cook, stirring occasionally, over medium heat for 35-40 minutes or until thick. Cool and set aside.
  • 03
  • For pastry, using an electric mixer beat butter and sugar for 4 minutes or until pale, add unbeaten egg and mix to combine, then fold through flour until pastry just comes together. Turn pastry onto a floured surface, then gently knead until smooth. Do not over-work. Wrap in plastic wrap and refrigerate for 1 hour or overnight.
  • 04
  • Preheat oven to 160C. Roll out pastry to 5mm thick on a lightly floured surface, then cut out six strips to line the sides, six 5cm diameter circles to line the bases and six 9cm-diameter circles for the lids. Refrigerate pie lids until required, then line bases and sides of six ½ cup-capacity individual pie tins or muffin moulds, pressing edges with your fingers to seal, leaving a 5mm lip above edges of tins. Blind bake for 20 minutes or until golden, remove baking paper and pastry weights, brush inside of cases with beaten egg to seal, then bake for another 5 minutes. Set aside.
  • 05
  • Increase oven to 170C. Spoon 1/3 cup rhubarb mixture into pie shells, brush edges with beaten egg and place pie lids on top, pressing down edges gently using a fork. Brush lids with beaten egg and scatter with caster sugar. Bake for 20 minutes or until golden, stand for 5 minutes, then carefully remove from tins and place on serving plates. Serve with lavender ice-cream.

One of the most enduring memories of my time in France is the lavender fields behind Roger Vergé's restaurant Le Moulin de Mougins and the lavender ice-cream he made. - Jeremy Strode, Bistrode

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

Featured in

Jul 2007

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×