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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Aløft

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. 

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.

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.

Moon Park to open Paper Bird in Potts Point

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

Discovering Macedonia

Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.

Brae

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.

  • Chocolate souffles

    The magic of chocolate souffles is that they're both rich and light. The chocolate mixture can be prepared two or three days ahead, and the ramekins a day; whisk the eggwhites and fold them into the chocolate mixture just before the souffles go in the oven.
  • Grant Achatz's savoury doughnuts with pine-nut butter

    "Who doesn't like doughnuts? In this case we flip the model and make them savoury umami bombs with the addition of parmesan and capers," says Achatz. "The pine-nut butter acts as a savoury frosting and the raisins add a slight sweetness."
  • Smoked bacon, potato and corn chowder

    This is a lighter take on the creamy chowder. Look for smoked streaky bacon for extra depth of flavour.
  • Chocolate cake with fudge icing

    If you love chocolate, this cake is for you - it's rich, dense and fudgy. We love to serve it with a glass of Pedro Ximenez as a seriously luxe dessert, but it's also lovely for morning tea, lightened up with a dollop of whipped cream or creme fraiche and seasonal fruit.

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14 ways with farro

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.

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Rhubarb and chocolate tart

The tang of rhubarb is a great match for rich, slightly bitter chocolate. This very easy tart can be whipped up fast if you have shortcrust pastry on hand. The recipe here can be made ahead and frozen; otherwise use a good shop-bought pastry such as Careme vanilla bean shortcrust.

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Ginger-chocolate tart with roast pears

This tart is perfect for when you don't feel like making pastry - it's a simple batter, baked until just set, but with a slightly molten centre.

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Plum and blackberry cake

This cake can be served on its own for afternoon tea, but we love it warm and doused with cream for dessert. Peaches work well in place of plums, as does just a mix of berries.

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The cheat

Need to whip up a meal in a flash? Here are some quick and easy ideas.

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Coquilles Saint-Jacques

"Historically, and still today, the scallop is regarded by the French as a delicacy," says France-Soir chef Jean-Paul Prunetti. "The common...

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Octopus, frisee and fennel salad with lardons and lentil dressing

For an even simpler version, leave out the octopus and add crisp croutons instead. Or try it with a poached egg. Or seared scallops.

How-to

Quick meals with almonds

Nuts are a must on the festive menu, not least almonds, the most versatile of the bunch.


Recipe Collections

Whatever you're looking for, we've got it. From quick entrees and tasty snacks to gorgeous mains and the best dishes to match with wines. So what are you waiting for? Dig in.

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Tomato and fennel clams with saffron mayonnaise

Rinse the clams well to remove grit and sand. Factor in the clams, too, when seasoning the dish - they're naturally briny.

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Pickles and preserves

From watermelon rind pickles to nectarine, peach and orange blossom jam, now’s the time to start pickling and preserving the summer harvest....

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Healthy summer drinks

Drink a lot over Christmas? If you're staying clear of the booze in January, your mocktails need not be boring. Here are 15 of our favourite...

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