Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

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.

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.

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.

Honey-caramel almond slice


The national obsession with salted caramel shows no sign of abating. In this case it's given added complexity with the floral notes of honey; use your favourite honey here. Wholemeal pastry gives a pleasing texture to this chewy little number. This recipe makes about 20 pieces.

You'll need

130 gm butter, coarsely chopped 150 gm honey 70 gm caster sugar 2 tbsp crème fraîche or sour cream 1 tbsp brandy Scraped seeds of 1 vanilla bean 220 gm flaked almonds 80 gm melted milk chocolate, for drizzling   Brown sugar wholemeal pastry 250 gm wholemeal flour 70 gm brown sugar 130 gm chilled butter, diced 3 egg yolks

Method

  • 01
  • For brown sugar wholemeal pastry, pulse flour, sugar and ½ tsp salt in a food processor to combine, add butter and pulse to fine crumbs. Add yolks, pulse until dough just comes together, then turn out onto a lightly floured surface and form a disc. Wrap in plastic wrap and refrigerate to rest (1 hour).
  • 02
  • Line a 20cm x 30cm slice tin with baking paper, allowing paper to overhang sides slightly. Roll out pastry on a lightly floured surface to a 24cm x 34cm rectangle, line base and partway up sides of prepared tin, and refrigerate to rest (30 minutes). Blind-bake until golden on the edges (8-10 minutes), then remove paper and weights, and bake until crisp and golden brown on the edges (5-6 minutes). Set aside.
  • 03
  • Stir butter, honey, sugar, crème fraîche, brandy and vanilla in a saucepan over medium-high heat until smooth. Stir in almonds and bring to the boil, then stir in 1 tsp sea salt flakes, pour onto pastry base, spread almonds over evenly, and bake, turning tin occasionally, until dark golden and caramelised (40-45 minutes). Scatter with a pinch of sea salt flakes and cool completely in tin. Drizzle with milk chocolate, refrigerate until set (20-25 minutes), then cut into bars and refrigerate in an airtight container for up to 5 days.

At A Glance

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Signature Collection

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

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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.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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At A Glance

Featured in

May 2015

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