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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

The Gourmet Traveller Italian hamper

For our latest Gourmet Traveller food hamper in collaboration with fine-food hamper specialist Snowgoose we've curated a selection of our favourite Italian products, from local extra-virgin olive oil to handmade biscotti, wild olives and spicy salami. It'll be the perfect gift (or treat for yourself), delivered to your door for $195 (including delivery). And all just in time for Easter. Buona Pasqua!

1 Pilu at Freshwater extra-virgin Italian olive oil, 500ml
Jayne Bentivoglio at Rylstone Olive Press makes this oil for Sydney chef Giovanni Pilu. Made with Australian-grown olives, it's soft and peppery, and just waiting to be drizzled over a salad or served with bread. "I used to believe the best oil was Italian but Australia is producing outstanding examples, and you can't argue with freshness," says Pilu. 

2 Montalto olives
These olives grow wild at the Montalto winery in Victoria's Red Hill. They're hand harvested, cured and marinated with rosemary from the estate garden. Perfect for Easter aperitivi.

3 Salumi Australia cacciatorini, 290gm
Hints of red wine and spice feature in this rustic Salumi Australia cacciatorini, which is produced in the New South Wales Northern Rivers region from 100 per cent Australian pork. Slice it thinly and enjoy it with wine and cheese, or fry it up and toss it with pasta for a sweet-salty hit.

4 Mauri Taleggio DOP
Gourmet Traveller's resident cheese expert Will Studd hand-picked this Taleggio. Soft and buttery and encased in a thin, delicate rind, it's been ripened over six weeks in the caves of Lombardy's Valsassina Valley. It's ideal with a glass of Franciacorta, Lombardy's famed sparkling white wine made from pinot noir and chardonnay.

5 Il Mulino Sardo fregola, 500gm
Our friends at Enoteca Sileno import this roasted fregola from Il Mulino Sardo in the Sardinian capital, Cagliari. Fregola is just crying out for you to turn it into a seafood stew or an autumn salad.

6 Garlic and tomatoes
You'll need garlic and tomatoes for your fregola, or any Italian savoury recipes for that matter, which is why we've included Tasmania garlic and tomatoes from a third-generation grower in New South Wales.

7 Baker D Chirico biscotti
Baker D Chirico's almond biscotti is just one of the bakery treats that fly out the door at this Melbourne favourite. Accompanied by an espresso, it's guaranteed to impress even the fussiest nonna.

8 Pizzini 2014 King Valley brachetto
Our wine editor Max Allen nominated the Italian-style wines from the Pizzini family in Victoria's King Valley for this hamper. He chose this moscatostyle sparkling brachetto for its vibrancy and clean finish. It's the perfect finale fizz to a long, celebratory Easter lunch. Salute.

To order, go to gourmettraveller.com.au/snowgoose. While stocks last.

 

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