Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

Braised lettuce polonaise


"This composition is a hybrid riff on two classics: polonaise, which is a garnish usually served over cauliflower, and braised lettuce, traditionally cooked in veal stock and served as a garnish," says Todd Garratt. "Coeur de laitue (heart of lettuce) is a real treat; the tender heart is worth fighting over at the dinner table. The contrast of silky egg, salty yolk and yielding lettuce is our interpretation of how two die-hards can make a new mark." You'll need to start this recipe at least five days ahead to cure the egg yolks.

You'll need

4 eggs (60gm each), at room temperature 2 baby cos 50 gm butter, coarsely chopped   Cured egg yolk 100 gm fine sea salt 100 gm caster sugar 2 egg yolks   Parmesan stock 200 gm parmesan rinds (see note) 750 ml (3 cups) chicken stock   Golden parsley crumb 100 gm butter, coarsely chopped 100 gm coarse breadcrumbs from day-old bread, such as sourdough ¼ bunch (¼ cup) coarsely chopped flat-leaf parsley, plus extra to serve

Method

  • 01
  • For cured egg yolk, combine salt and sugar, then place a third of the mixture into a small plastic container. Make 2 divots with the back of a spoon for the yolks, leaving enough room for the salt mixture to surround each, then carefully lower the yolks into the divots and cover with remaining salt mix. Cover the container and refrigerate until yolks are firm and dried (5-7 days; check after a couple of days to make sure yolks are still covered with salt mix). Brush off salt mix, remove from container and refrigerate until required.
  • 02
  • For parmesan stock, combine parmesan rinds with chicken stock in a saucepan and simmer over medium heat until stock is well flavoured (40-50 minutes), then strain (discard rind). Makes 500ml.
  • 03
  • For golden parsley crumb, melt butter in a large frying pan over medium heat and toast breadcrumbs, stirring frequently, until golden (3-5 minutes), then season to taste and add chopped parsley. Tip out onto absorbent paper and keep warm.
  • 04
  • Heat a saucepan of water that will fit a small colander or noodle basket to 62C over very low heat, then immerse fresh eggs, trying to maintain the temperature for 50 minutes. Drain and peel.
  • 05
  • Meanwhile, remove outer leaves of cos revealing the tender hearts and halve. Heat butter in a non-stick frying pan over medium heat until starting to foam and colour (3-5 minutes), then slide cos hearts in cut-side down, season generously and add a little parmesan stock to moisten. Cover with buttered parchment paper and braise until just cooked (2-4 minutes). Transfer to warm plates.
  • 06
  • Gently place an egg on top of each cos half, pour pan juices over, sprinkle generously with parsley crumbs, grate cured egg yolk over, scatter with chopped parsley and serve.
Note If you don't have reserved parmesan rinds, use a 150gm piece of parmesan cheese.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2010 Domaine des Comtés Lafon Meursault “Clos de la Barre” Chardonnay.

Featured in

Oct 2013

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