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.

Lemon dream

"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."

Shannon Bennett: Cucumber, pear, flowers and musk


You'll need

1 telegraph cucumber, halved widthways and thinly sliced into ribbons 1 nashi 1 tbsp flower petals, such as nasturtium, borage and garlic flowers   Musk sticks 1½ tsp liquid glucose gold-strength gelatine leaves ¼ tsp musk flavouring (see note) 1 small drop red food colouring 150 gm pure icing sugar, sieved   Pear gel 3-4 ripe beurre Bosc pears, quartered ¼ tsp agar-agar (see note) ¼ tsp lemon juice   Olive oil powder 30 gm (¼ cup) maltodextrin (see note) 1 tbsp extra-virgin olive oil

Method

  • 01
  • For musk sticks, combine glucose, gelatine and 25ml water in a saucepan over low heat, stirring with a whisk to dissolve (2 minutes). Stir in musk and colouring to combine, then whisk in icing sugar, transfer to a piping bag fitted with a 4-5mm nozzle, pipe into 10cm lengths onto a tray lined with baking paper and set aside to dry (overnight). Cut one musk stick into 5mm pieces and reserve remaining sticks for another use. Musk sticks will keep for 1 month in an airtight container.
  • 02
  • For pear gel, juice pears in a juicer then strain through a fine sieve into a small saucepan, bring to the boil over high heat, simmer to remove impurities (2-3 minutes), skim to produce a semi-clear liquid (discard solids), then transfer 125ml to a clean saucepan (reserve remainder). Whisk in agar-agar and set aside to absorb (8-10 minutes), then simmer over medium heat, stirring constantly, until very slightly thickened (3 minutes). Set aside to cool, then refrigerate until set (8-10 minutes). Pulse in a small food processor with lemon juice and 2 tsp reserved pear juice until smooth, then transfer to a small squeeze bottle and set aside.
  • 03
  • For olive oil powder, pulse maltodextrin and olive oil in a small food processor to combine, season lightly to taste with sea salt and set aside.
  • 04
  • Pipe dots of pear gel onto serving plates, top with cucumber ribbons. Thinly slice nashi on a mandolin, cut into 4cm-diameter discs with a cutter, arrange on top, scatter with olive oil powder and musk, drizzle with a little extra pear juice, scatter over petals and serve.
Note Musk flavouring is available from Iced Affair and other cake decorating suppliers. Agar-agar is a setting agent derived from seaweed and is available from health-food shops. Maltodextrin is available from body building suppliers and Simon Johnson.

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

“The idea with this dish is to take the freshest, youngest, most seasonal vegetables possible and serve them simply, allowing their flavours to speak for themselves. It makes a great accompaniment to a full-flavoured meat or fish dish.This is served with broad beans on the menu at Heide café, and you could add them here. Café Vue uses Tarago olive oil, which is light in colour, to make the olive oil powder.” You’ll need to begin this recipe a day ahead, or you can buy your musk sticks from confectionery shops.

At A Glance

  • Serves 4 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 4 people

Drink Suggestion

Minerally white wine from a cool climate such as northern Italy, northern Burgundy or north-eastern Spain

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.

×