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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.


There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 


Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Pea and ham soup

Twelve Christmas shortcuts

With so much on at Christmas, why not take a few shortcuts in the name of merriment? Pour the wine, kick back and let the good times roll.

Some people are great at Christmas: six months ahead, the fruit is already soaking, the pudding hanging, the bird fattening. Then there are those of us who are better at other festive necessities, such as pouring wine (generously) or readying Santa's mince pies (he likes two, with his whisky neat). While it's admirable to make your feast from scratch, Christmas doesn't have to involve hours (or months) in a hot kitchen, mincing, brining, boiling and roasting. In fact, some would even suggest there's wisdom in pouring another glass of wine and leaving it all up to the experts. This Christmas, the choice is yours. We've searched high and low for the tastiest shortcuts, offered by some of the best chefs, butchers, bakers and providores in the country. Consider these cheats our gift to you.

1 Snacks
A good snack-plate sends many messages, but mainly it says here is an organised host, with all bases covered. To kick things off, we suggest Hudson Meats' venison terrine with gin and cranberry ($89.95 per kg), teamed with Edmond Fallot cornichons ($16 per 190gm jar) and potted duck rillettes ($34 for 250gm) from Victor Churchill with crusty bread.

2 Condiments
Whether it's a turkey, ham or seafood spread, condiments are key. Matt Wilkinson's brown sauce ($9.95 for 250ml) and white meat make a great pairing, or try his piccalilli ($11.95 for 360gm) for a hint of spice, both available from Hams & BaconKitchen by Mike's Cumberland sauce ($12), meanwhile, will add zing to your Boxing Day rolls.

3 Stuffing
Good stuffing should have some moisture but not be soggy, and crunchy, but never dry. Phillippa's stuffing ($13.50 for 250gm) is a bread stuffing that ticks all the boxes with hits of flavour and texture from cranberry, pecan and rosemary. Simply add water, butter, a splash of brandy, and you're done.

4 Ham & Glaze
Put your feet up and let Feather and Bone, provider of sustainably farmed meat, brine, smoke, cut and score a free-range bone-in ham ($27.50/kg for 6kg-8kg), ready for glazing. Come Christmas day, all you'll have to do is remove the skin, spoon on their Half-Cut Glaze ($12 for 300gm) - a mix of Young Henry's apple cider, honey, Dijon mustard and orange juice - and baste regularly.

5 Turkey
A pre-stuffed turkey breast is a great for small gatherings (or small ovens). Hudson Meats' free-range pre-stuffed turkey breast ($29.95/ kg) comes in a neat parcel packed with your choice of sage and thyme or cranberry and roast chestnut stuffing, as is Victor Churchill's juniper and tea-brined version ($80 for 1.3kg-1.6kg).

6 Biscuits
We're all for festive biscuits - ginger trees, chocolate baubles and iced stars make great emergency gifts as well as decorative additions to the post-feast table. Santa will love them, too. Our favourites are Phillippa's iced chocolate vanilla stars ($15.90 for nine), Jocelyn's Provisions ginger trees ($11 for four) and the Sweet Envy Santa pack ($8.50, for a pack of decorated carrots, milk bottles and cookies).

7 Sweets
There's always plenty of visitors dropping in over the break, so it's best to be prepared with something sweet stashed in the cupboard. We suggest a dense, rich Margherita panforte ($17 for 250gm), combining honey and almonds with spiced and candied fruit, or the Torta Lucia with hazelnuts and cocoa butter ($33 for 400gm) - both sure-fire crowd-pleasers, available from Fratelli Fresh.

8 Christmas Cake
Christmas ain't festive without fruitcake. Soaked in a cocktail of rum, brandy and orange juice, and topped with pecans, Jocelyn's Provisions Christmas cake ($60 for small, $80 for large) is a classic that's mighty tasty and, quite possibly, one of the prettiest around.

9 Pouring Custard
Where there's pudding, there has to be custard. Merna Taouk uses quality ingredients in DessertMakers' crème Anglaise pouring custard ($7 for 200ml), including Nixon's free-range eggs (just the yolk, in this case). It's good enough to drink straight from the vintage-style milk bottle it comes in.

10 Mince Pies
We like our mince pies boozy, with plump spicy fruit and just the right amount of crumble in the pastry. Nadine Ingram at Sydney bakery Flour and Stone does, too. She makes her mince pies ($4 each, $24 for six, $48 for 12) with a unique mix of rhubarb, vanilla, candied orange and confit ginger - pretty damn fine.

11 Pudding
It might not be your nana's recipe (which required hanging back in May), but Coles Finest vintage pudding ($18 for 900gm) is hung the traditional way and matured for 12 months by the good folk at Pudding Lane. It combines Australian vine fruit such as currants, raisins and sultanas with brandy from the Barossa Valley. Best served with generous dollops of custard or a healthy scoop of brandy cream - or preferably, both.

12 Panettone
Simon Johnson suggests serving his SJ 25 Year Anniversary Panettone ($59 for 1kg) with cherries, ground almonds and sugar crumbs. With quarter of a century under his belt as one of Australia's leading providores, it's advice best heeded. The panettone comes beautifully packaged in one of three artist-designed gift boxes and makes the perfect festive gift.


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Outdoor dining
The Gourmet Traveller Christmas Boutique extends opening hours
Flutes & saucers
Our second homewares range is out now
Our pop-up Christmas Boutique is now open
Inside the GT x STILY Christmas Boutique
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

You might also like...

Christmas gifts under $25

Who said secret Santa gifts had to be mundane (we’re looking...

Gourmet Traveller's best books of 2013

We’ve seen a bumper crop in food publishing. Pat Nourse pick...

In full bloom

While the dining table is at the centre of any Christmas cel...

In full bloom

While the dining table is at the centre of any Christmas cel...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.