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.

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.

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.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

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.

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

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.

Spaghettini with Hawkesbury mud crab, garlic, chilli, lemon and parsley


You'll need

140 ml extra-virgin olive oil 5 garlic cloves, finely chopped 1 large red chilli, finely chopped Finely grated rind and juice of 1 lemon 1 live Hawkesbury mud crab (1.5kg; see note), placed in freezer for 30 minutes 400 gm dried spaghettini 2 tbsp panko crumbs (see note) 10 gm butter 1 tbsp finely chopped flat-leaf parsley To serve: coriander cress

Method

  • 01
  • Heat 40ml extra-virgin olive oil in a frying pan over low heat, add garlic and chilli and sauté until tender (5-6 minutes). Season to taste, add lemon rind and 90ml olive oil, set aside to infuse (1-2 hours).
  • 02
  • Meanwhile, bring a large saucepan of salted water to the boil. Add crab, cover, bring to the boil, then cook uncovered until crab is just cooked and bright orange (12-13 minutes). Refresh in iced water, then pick meat from crab and set aside. You’ll need 400gm.
  • 03
  • Cook spaghettini in boiling salted water until al dente (7-8 minutes).
  • 04
  • Meanwhile, toast panko crumbs in remaining olive oil in a small frying pan over medium-high heat until golden (3-4 minutes). Drain on absorbent paper.
  • 05
  • Gently heat infused oil over low heat. Drain pasta (reserve 50ml water) and return to pan with reserved cooking water, butter and infused oil, stir well and season to taste. Add crab meat, parsley and lemon juice, cover and stand until crab is warmed through (1-2 minutes). Toss to combine and serve hot, scattered with panko crumbs and coriander cress.
Note If Hawkesbury mud crab is unavailable, substitute another mud crab. For information on killing live mud crab humanely after chilling, go to rspca.org.au and search for “crustacean”. Alternatively, you can buy 400gm picked crab meat. Panko crumbs are Japanese breadcrumbs, available from Japanese grocers. If unavailable, substitute dried breadcrumbs.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

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

Riesling or sav blanc.

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.

×