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.


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.

Dandelion: Caramelised banana cake with tamarind and coconut ice-creams

You'll need

4 eggs 125 ml (½ cup) sweetened condensed milk 125 gm butter, melted 1.5 kg bananas 350 gm finely grated light palm sugar 200 gm plain flour, sieved   Tamarind ice-cream 250 gm finely grated light palm sugar 6 egg yolks 250 gm tamarind pulp 500 ml pouring cream   Coconut ice-cream 110 gm (½ cup) caster sugar 3 egg yolks 650 ml coconut cream 125 gm liquid glucose


  • 01
  • For tamarind ice-cream, whisk sugar and yolks in a bowl until pale. Soak tamarind pulp in 500ml warm water until softened (10 minutes), then strain into a saucepan, pressing pulp to extract all liquid (discard pulp). Warm over medium heat (3-4 minutes), then add to yolk mixture, whisking to combine. Return mixture to pan and stir continuously over low heat until mixture coats the back of a wooden spoon thickly (8-10 minutes). Strain into a bowl over ice and cool completely. Stir in cream, freeze in an ice-cream machine, then freeze until required. Makes 1.2 litres.
  • 02
  • For coconut ice-cream, whisk sugar and yolks in a bowl until pale. Bring coconut cream and glucose to the simmer in a saucepan over medium heat, then add to yolk mixture, whisking continuously to combine. Return mixture to pan and stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (8 minutes). Strain into a bowl over ice, cool completely, freeze in an ice-cream machine, then freeze until required. Makes 1 litre.
  • 03
  • Preheat oven to 175C. Whisk egg, condensed milk and butter in a bowl to combine. Slice half the banana diagonally and fold into egg mixture with 250gm palm sugar, then fold in flour. Pour into a 20cm x 8cm loaf tin lined with baking paper and smooth top. Slice remaining banana, arrange on top of cake, then bake until cake is golden brown and a skewer withdraws clean (1¼-1½ hours).
  • 04
  • Meanwhile, stir remaining palm sugar and 100ml water in a saucepan over medium heat, brushing down sides of pan with a wet pastry brush, until dissolved (3 minutes). Cook, without stirring, until caramel (8-10 minutes). Add 40ml water, or enough to thin to drizzling consistency (be careful as hot caramel will spit), and stir to combine. Spoon over thickly sliced warm cake and serve with tamarind and coconut ice-creams.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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

2008 Frogmore Creek Iced Riesling.

You might also like...

Easter lunch recipes


Christmas pudding ice-cream

Cupcake recipes


Raspberry and Mint Mojito

Thomas Keller's sandwich recipes


Neil Perry: Prawn cocktail

Grilling recipes


Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes


Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes


Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes


Serge Danserau: Duck confit and potato terrine

Sexy salad recipes


conversion tool

get the latest news

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