Killing time in South Brisbane recently on a recent trip to my hometown, I spent a delightful half hour browsing the aisles of Triton Food Brokers, a treasure trove of imported European grocery items and bulk foods in an unassuming stretch of Montague Rd. In amongst the baklava, and olives, haloumi and marzipan, pastizzi and pomegranate molasses I found edible rose petals for $1.50 and bargain barberries (a find for an owner of multiple Ottolenghi cookbooks who has up til now just been subbing in cranberries because she thought he made them up). I wasn't sure when I'd use the rose petals, but paging through a cookbook I got for Christmas, I came across this recipe for apricot raspberry rose galette. It was fated as I've been trying to make the most of summer fruit before disappearing for a month into winter. A galette is basically the lazy person's pie (half the rolling and no crimping or complicated lattice work) but better still, its open top allows you to see the glorious colours of the fruit within. And this is one of the prettiest palettes you'll see - orange and red and pink. The crust is made with cornmeal, which gives it a nice texture, a lovely contrast with the jamminess of the fruit. A fitting farewell to summer.
