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. 

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

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.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Quince clafoutis and chestnut ice-cream


You'll need

2 large quince (about 400gm each), quartered, peelings reserved 650 gm caster sugar ½ vanilla bean, split and seeds scraped Juice of 1 lemon 1½ tbsp plain flour 40 gm almond meal 85 gm caster sugar 2 large eggs (65gm each) 4 egg yolks 220 gm mascarpone For greasing: butter   Chestnut ice-cream 400 ml milk 240 ml thickened cream 1 vanilla bean, split and seeds scraped 20 ml brandy 8 egg yolks 80 gm caster sugar 100 gm sweetened chestnut purée (see note)

Method

  • 01
  • Combine quince, peelings, sugar, vanilla bean and seeds, half of lemon juice and 1 litre water in a saucepan. Bring to the boil over medium-high heat, stirring to dissolve sugar, cover closely with baking paper and cook over low heat until quince is dark and tender but still holds its shape (3-4 hours). Set aside to cool in liquid, then strain and refrigerate (reserve poaching liquid for another use).
  • 02
  • Meanwhile, for chestnut ice-cream, combine milk, cream and vanilla bean and seeds in a saucepan, bring to the simmer over low heat, remove from heat, add brandy, set aside until infused (30 minutes). Meanwhile, whisk yolks and sugar in an electric mixer until pale and fluffy (3-5 minutes), whisk in chestnut purée and milk mixture, return mixture to a clean saucepan. Stir continuously over low heat until mixture thickly coats the back of a wooden spoon (10-15 minutes). Remove from heat, strain through a fine sieve into a bowl placed over ice. Stir occasionally until cool, then freeze in an ice-cream machine. Makes about 800ml.
  • 03
  • Meanwhile, preheat oven to 230C. Whisk remaining ingredients in a bowl until smooth, strain through a coarse sieve, rest at room temperature (1 hour), then divide among six lightly buttered 125ml moulds. Slice quince and place on top of each, then bake until golden, slightly risen and bouncy to touch (7-9 minutes). Stand for 1-2 minutes, then serve hot with chestnut ice-cream.
Note Sweetened chestnut purée is available from The Essential Ingredient and select greengrocers.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.

“I always find room on the menu for quince when they come into season – they’re the unsung heroes of autumn and winter. People are often intimidated by them because you really only come across them at select grocers. If you’re going to cook them and you’ve got the time, do a big batch as they keep really well, and then you’ve got them on hand for at least a few weeks. You can also transform them into a paste to enjoy with cheese.”

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

Drink Suggestion

Sweet and delicate muscat from Beaumes de Venise.

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.

×