The Gourmet Edit: Spring

September 1, 2016

The Gourmet Edit: Spring

Delicious and nutritious
It’s time to kick those unhealthy food habits you developed over winter. But where to start? Food Matters founders James Colquhoun and Laurentine ten Bosch suggest having a love affair with green juice and smoothies – “green plant foods and chlorophyll-rich foods are so powerful for detoxifying the blood, cleaning the body out and helping you cleanse your system of toxins – we’re full of heavy metals and toxins and food additives.”

The Gourmet Edit

In season – tamarillo

Earlier this year I embarked on a tasty trip to the South Island of New Zealand where I ate tamarillo for the first time – poached in vanilla syrup and then perched on top of ricotta hotcakes, mascarpone and honeycomb. Tamarillo, also known as tree tomatoes, has a sweet flesh and is often scooped out of the skin. You can tell your fruit is ripe when it has full red or orange colouration and is slightly soft to touch, and the stalk has a yellow tinge. The tamarillo season ends in spring, so make sure you get your hands on this funky fruit and try it for yourself.

Just peachy

The sweet juicy flesh of a peach just screams spring to me, so to celebrate its return to our produce shelves, I want to share my peach frangipane tart recipe.

The Gourmet Edit


  • 250g plain flour
  • 100g icing sugar
  • 100g butter, chilled, cut into cubes
  • 1 egg


  • 100g almond meal
  • 100g plain flour
  • 150g icing sugar
  • 100g butter
  • 4 eggs
  • 3 ripe yellow peaches
  • Icing sugar to dust

To make the pastry, put the flour and icing sugar in a food processor and mix until combined, add the butter and process until the mixture looks like sand. Add the egg and continue processing until the mixture comes together to form a smooth ball. Wrap in cling wrap and refrigerate for 30 minutes.

Roll the pastry out and line a 24cm loose-bottomed pan. Refrigerate for 30 minutes.

Place the almond meal, flour, icing sugar, butter and eggs in the food processor and mix until creamy. Refrigerate the almond mixture until ready to use.

Cut the peaches in half and take the stones out.

Preheat the oven to 180°C. Spoon the almond mixture into the tart shell and gently press the peach halves (cut side down) into the mixture. Bake for one hour. Set aside to cool and dust with icing sugar.

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