Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Lunch with Three Blue Ducks

Three Blue Ducks

Three Blue Ducks

Chefs Darren Robertson and Mark LaBrooy of Three Blue Ducks at The Farm have the recipe for fun, big-hearted dining.

Three Blue Ducks chef and co-owner Mark LaBrooy just watched a three-and-a-half metre bull shark devour a 15-kilo kingfish. "He made a real mincer of my dinner," he says matter of factly. It's all in a day's work for LaBrooy and fellow chef Darren Robertson, who moved to the Northern Rivers region of New South Wales 18 months ago to open Three Blue Ducks at The Farm. The 2016 GT Regional Restaurant of the Year is the Ducks' second café-restaurant (the first is in Sydney's Bronte), set on a 34-hectare farm in Ewingsdale, just outside Byron Bay. It's a huge operation. On busy days, it caters for upwards of a thousand covers, and yet LaBrooy and Robertson still find time for free-diving, spearfishing and a surf. "The things you see in the ocean are amazing and humbling," says LaBrooy. "It really puts things in perspective."

When they opened the restaurant, they'd planned to source their produce strictly from within a 500-kilometre radius, but they've gone a little less locavore of late. "To really showcase what's going on around the country, we decided to cast the net a little wider," says Robertson. 

The Ducks made their reputation with a relaxed, straight-off-the-beach approach to cooking and eating. For Easter lunch, that translates to the likes of home-grown ginger with buttermilk-dressed flame-tail snapper, a sashimigrade fish the boys have sourced direct from Freckle, their go-to for seafood in Byron. "A van turns up to us before it even gets to the shop," says LaBrooy. "We have to wait a day to use the fish because it's too fresh." The rest of the menu is similarly fun and uncomplicated, with most of the dishes coming straight off the barbecue. Whole fish is cooked over coals and topped with coriander and citrus paste; a fragrant watermelon and radish salad cuts through the sticky caramel notes of Bourbon-glazed pork belly. "When everything is trimmed and portioned, it's a lot more washing up," says Robertson. "We like it when everyone's picking at things with their fingers," says LaBrooy. "Keep it loose so people can get stuck in. Then hit the beach."

Recipes from our Three Blue Ducks lunch:

Raw fish, buttermilk, ginger, rhubarb and fennel

Spicy Bourbon pork 

Watermelon and radish salad 

Barbecued whole fish with lemongrass and lime leaves 

Red cabbage, jicama and citrus 

Octopus, corn, mint and farro 

Charred pineapple with lemon and ginger granita , cashew praline and Thai basil 

Beetroot and chocolate with burnt orange

Three Blue Ducks, The Farm, 11 Ewingsdale Rd, Ewingsdale, NSW, (02) 6684 7795, threeblueducks.com

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