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.

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. 

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.

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.

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.

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.

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.

Chocolate and Grand Marnier bûche de Noël


You'll need

To serve: candied chocolate-coated walnuts   Meringue 50 gm icing sugar 5 gm Dutch-process cocoa 100 gm eggwhite (from three 70g eggs) 150 gm caster sugar   Syrup 200 gm caster sugar 1 vanilla bean, split   Sponge 4 eggs 125 gm caster sugar 80 gm plain flour, sieved 30 gm cornflour, sieved   Mousseline cream 400 ml pouring cream 6 egg yolks 100 gm caster sugar 50 gm cornflour, sifted 500 ml (2 cups) milk 1 gelatine leaf (titanium strength), softened in cold water 60 gm butter, softened 30 ml Grand Marnier

Method

  • 01
  • For meringue, preheat oven to 130C. Combine icing sugar and cocoa and sift onto baking paper sheet. Whisk eggwhite in an electric mixer until frothy and, with motor running, gradually add caster sugar, whisking until soft peaks form. Add cocoa mixture and whisk until stiff and shiny (7-8 minutes). Transfer to a piping bag fitted with a 1cm plain nozzle and pipe 34cm lengths onto baking paper-lined oven trays. Bake until firm and crisp but not coloured (2 hours). Cool. Meringues will keep stored in an airtight container for 2 to 3 days.
  • 02
  • Meanwhile, for syrup, combine sugar, vanilla and 280ml water in a saucepan, stirring to dissolve sugar. Bring to the boil, cook over high heat for 2 minutes, then cool completely.
  • 03
  • For sponge, increase oven to 180C. Whisk eggs and sugar in a large heatproof bowl over a saucepan of simmering water until thick (10-15 minutes). Remove from heat, transfer to an electric mixer and whisk until cool (8-10 minutes). Gradually fold in flours, spread over a baking paper-lined 34cm x 24cm baking tray and bake until golden and cake springs back when lightly touched (10-15 minutes). Turn onto a damp tea towel, cover with another damp tea towel and set aside.
  • 04
  • For mousseline cream, whisk cream to firm peaks and refrigerate until required. Whisk egg yolks and sugar in an electric mixer until pale (5-10 minutes), then gradually whisk in cornflour. Meanwhile, bring milk to the boil in a saucepan and pour over egg mixture. Whisk well, return to pan and stir continuously over medium heat until very thick (5-10 minutes). Remove from heat. Squeeze excess water from gelatine and add to pan, whisking to combine. Transfer to a bowl, cover closely with plastic wrap and cool completely. Whisk in butter, Grand Marnier and a third of the cream, whisking well to combine, then fold through remaining cream and set aside.
  • 05
  • Remove tea towels from sponge and place on a work surface with longest side facing you. Brush with syrup (you may have some remaining), spread a third of the mousseline cream over, roll sponge to form a log, transfer carefully to a platter and spread remaining mousseline cream over. Arrange meringues along log to cover, dust with cocoa and icing sugar and top with candied walnuts.

At A Glance

  • Serves 8 people
GT
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

At A Glance

  • Serves 8 people

Drink Suggestion

Monbazillac dessert wine or more Champagne.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×