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Rose recipes for Valentine’s Day

Give the gift of roses in edible form this Valentine's Day. These recipes all hold a floral fragrance, from pancakes to a sky-high layer cake.
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Bird's eye view image of roulade cake topped with raspberries and pink petals, sitting on white and pink plates and beside a gold-tipped fork

Photo: Ben Dearnley

Ben Dearnley

Go beyond a bouquet this year with pancakes, tarts, cocktails, sorbets and sky-high cakes.

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Cardamom nut cake
Photo: Ben Dearnley

Cardamom nut cake

Cardamom nut cake

Different shaped glasses filled with red fruit and cream trifle
Photo: Mark Roper

Victor Liong’s rose tea and red fruit trifle with vanilla cream and osmanthus

Victor Liong’s rose tea and red fruit trifle with vanilla cream and osmanthus

Watermelon-rose pavlova wreath
Photo: Ben Dearnley

Watermelon-rose pavlova wreath

Watermelon-rose pavlova wreath

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Photo: Chris Court

Stephanie Alexander’s raspberry and rose-geranium sorbet with honey wafers, raspberries and cream

Stephanie Alexander’s raspberry and rose-geranium sorbet with honey wafers, raspberries and cream

Watermelon salad with rose and mint syrup and watermelon ice

Rose geranium and lemon verbena cream with rhubarb and strawberries

Char-grilled quail with rose and pomegranate

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Almond and rose kataifi with watermelon salad and strawberry and ouzo sorbet

Rose cream doughnuts

Pikelets with apple and rose compote

Sparkling rose cup

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Rose and almond rice pudding

Lemon ice-cream with strawberries, rose and shortbread

Strawberry and rose hazelnut tart

Iced white tea with rose and mint

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Vanilla-rose layer cake

Rose jam with strawberries and buckwheat crêpes

Strawberry and rose petal terrines with watermelon granita

Watermelon, cherry and rose salad with shortbread, yoghurt and cherry syrup

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Highball express’s jack rose fizz

Bird's eye view image of roulade cake topped with raspberries and pink petals, sitting on white and pink plates and beside a gold-tipped fork
Photo: Ben Dearnley

Pistachio and rose roulade with lychees and raspberries

Pistachio and rose roulade with lychees and raspberries

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The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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