Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

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.

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?

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.

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.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Buttermilk bavarois with rhubarb and strawberries Romanoff


You'll need

55 gm eggwhite (from about 2 eggs) 55 gm (¼ cup) caster sugar 55 gm (1/3 cup) pure icing sugar, sifted 10 gm cornflour   Rhubarb jelly 8 rhubarb stalks (1 bunch), washed, trimmed and coarsely chopped 130 gm caster sugar 1 lemon, juice only 3 gelatine leaves (titanium strength), softened in cold water for 5 minutes   Buttermilk bavarois 100 ml milk 120 gm caster sugar ½ lemon, finely grated rind only 3 gelatine leaves (titanium strength), softened in cold water for 5 minutes 375 ml (1½ cups) buttermilk 125 ml (½ cup) thickened cream   Strawberries Romanoff 500 gm strawberries (2 punnets), hulled, cut into small balls with a melon baller 40 ml Cointreau 2 tbsp pure icing sugar, sifted

Method

  • 01
  • Preheat oven to 120C. Whisk eggwhite in an electric mixer until soft peaks form, gradually add caster sugar and whisk until glossy. Sift over icing sugar and cornflour and fold through, then transfer to a piping bag with a 1cm plain nozzle. Pipe 2cm-diameter mounds onto a baking-paper-lined oven tray. Bake until meringues are firm and dry and can be lifted without sticking to the paper (1 hour), then cool completely with oven door ajar. Meringues will keep for up to three days in an airtight container.
  • 02
  • Meanwhile, for rhubarb jelly, combine rhubarb, sugar, lemon juice and 400ml water in a saucepan over very low heat and simmer until liquid is ruby coloured and well-flavoured (1 hour), then carefully strain through a fine sieve into a clean saucepan (discard solids) and return to low heat. Squeeze excess water from gelatine, add to liquid and stir to dissolve, then divide among eight 250ml-capacity moulds and refrigerate until just set (2-3 hours).
  • 03
  • For buttermilk bavarois, combine milk, sugar and lemon rind in a saucepan and bring just to the simmer over medium heat. Squeeze excess liquid from gelatine, add to milk mixture, stir to dissolve, then add buttermilk, stir to combine. Transfer mixture to a bowl placed over ice and whisk occasionally until starting to thicken. Whisk cream to soft peaks, fold through buttermilk mixture, spoon over rhubarb jellies. Refrigerate until set (2-4 hours).
  • 04
  • Meanwhile, for strawberries Romanoff, combine all ingredients in a bowl and stand to macerate (3-5 minutes). Spoon over bavarois and serve immediately with meringues.

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
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

Featured in

Jul 2009

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×