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 and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Rhubarb and strawberry tart with candied pistachio and fennel seeds


Best-quality butter puff - whether homemade or store-bought - is really the making of this tart.

You'll need

300 gm butter puff pastry (such as Carême) 350 gm (about 5½ large stems) rhubarb, cut into 8cm lengths 200 gm strawberries, hulled and halved 55 gm (¼ cup) raw sugar To serve: Greek-style yoghurt   Frangipane 150 gm butter, softened and diced 110 gm (½ cup) caster sugar ½ tsp vanilla bean paste 150 gm almond meal   Candied seeds 80 gm pistachios 1 tbsp pepitas 1 tsp fennel seeds 55 gm (¼ cup) white sugar

Method

  • 01
  • For candied seeds, stir ingredients in a saucepan and over medium-high heat until sugar begins to crystallise and cling to seeds (8-10 minutes). Spread onto a baking tray lined with baking paper and set aside to cool. Seeds can be stored in an airtight container for up to 1 month.
  • 02
  • For frangipane, beat butter and sugar in an electric mixer until pale (3-5 minutes), add vanilla and almond meal, then beat on low speed until well combined (1-2 minutes). Refrigerate until required. Frangipane will keep for 3-4 days; use straight from fridge.
  • 03
  • Preheat oven to 180C. Roll out pastry on a lightly floured surface to a 12cm x 35cm rectangle, then transfer to a baking tray lined with baking paper and dock all over with a fork. Spread a thin layer of frangipane over pastry, leaving a 2cm border. Arrange rhubarb crossways over the pastry, top with strawberries, scatter with sugar and bake until pastry is golden and fruit is tender (35-40 minutes). Scatter with candied seeds and serve warm or at room temperature with yoghurt alongside. Best eaten on day of making.

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

Nov 2014

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.

×