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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

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. 

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.

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.

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.

Lamb rack with confit shoulder and sheep’s curd and potato purée


You'll need

6 double lamb cutlets, French trimmed (see note) 60 ml (¼ cup) olive oil   Lamb confit 500 gm boned lamb shoulder, trimmed 10 garlic cloves 10 thyme sprigs, plus 2 tbsp thyme leaves 10 juniper berries 2 rosemary sprigs 100 gm coarse sea salt 2 litres (8 cups) duck fat ½ cup coarsely chopped flat-leaf parsley 5 golden shallots, coarsely chopped 5 roast garlic cloves (see note) 50 gm salted capers, rinsed, drained and coarsely chopped To serve: blanched green beans   Green olive vinaigrette 70 ml extra-virgin olive oil 5 saffron threads 40 ml cabernet sauvignon vinegar 1 tbsp lamb or chicken stock 2 golden shallots, finely chopped 20 large green mammoth olives, pitted, finely chopped 2 anchovy fillets, finely chopped   Sheep’s curd and potato purée 4 large Sebago potatoes (about 1kg), quartered 150 gm cold butter, finely chopped 150 gm sheep’s curd (see note) 50 ml warm milk

Method

  • 01
  • For lamb confit, place lamb in a non-reactive dish, pound garlic, thyme sprigs, juniper berries, rosemary and salt in a mortar and pestle until coarsely ground, rub over lamb, wrap with plastic wrap and refrigerate until lightly cured (3 hours).
  • 02
  • Preheat oven to 130C. Scrape salt from lamb, rinse, fit snugly in a deep roasting pan, cover with duck fat and cook until meat falls from bone (3-4 hours). Remove lamb from fat (reserve 1 tbsp fat), cool, coarsely shred with fork and place in a bowl. Add parsley, thyme leaves, shallots, garlic, capers and reserved duck fat, stir to combine and season to taste. Lay four sheets of plastic wrap on top of each other on a work surface. Place lamb mixture on top, wrap tightly, twisting ends, to form a sausage. Refrigerate until firm (2-3 hours).
  • 03
  • Meanwhile, for green olive vinaigrette, combine oil and saffron in a saucepan over medium heat until warm (20-30 seconds), remove from heat and stand until infused (2 hours). Add remaining ingredients, whisk to combine and season to taste.
  • 04
  • For sheep’s curd and potato purée, increase oven to 150C. Cook potato in boiling salted water until soft (20-25 minutes), drain, mash until smooth. Working quickly, add half the butter, then return to a clean pan over low heat and whisk in sheep’s curd, milk and remaining butter until well combined (if it starts to separate, remove from heat and add more milk). Season to taste, set aside and keep warm.
  • 05
  • Season lamb cutlets generously. Heat 40ml olive oil in an ovenproof frying pan, cook cutlets fat-side down over medium-high heat until golden (5-7 minutes), then cook until brown (1-2 minutes each side). Transfer to oven and roast until cooked to your liking (5-7 minutes for medium rare). Cover with foil and keep warm.
  • 06
  • Meanwhile, slice confit into six 3cm rounds. Heat remaining oil in an ovenproof frying pan, add confit, turn once until brown (1 minute each side). Roast in oven until heated through (2-3 minutes). Arrange confit, cutlets and purée on plates, drizzle with vinaigrette and serve with green beans.
Note To roast garlic, preheat oven to 180C. Wrap garlic head in foil and bake until soft (20-30 minutes), then squeeze cloves from skins. Sheep’s curd is available from select delicatessens. Double lamb cutlets are available from select butchers. You may need to order in advance.

At A Glance

  • Serves 6 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 6 people

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.

×