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.

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.

Raspberry and vanilla vacherin


The layers of creamy ice-cream, tangy sorbet and crisp meringue are deceptively light and refreshing. This is a great make-ahead dessert, and you can always cheat and use a good-quality shop-bought vanilla ice-cream. Begin this recipe a day ahead to freeze the vacherin.

You'll need

500 ml pouring cream 100 ml milk 1 vanilla bean, split, seeds scraped 5 egg yolks 90 gm caster sugar To serve: fresh raspberries   Raspberry sorbet 120 gm caster sugar 1 tbsp liquid glucose 300 gm frozen raspberries, defrosted Juice of ½ lemon   Meringue 200 gm eggwhite (about 3½ eggs) 200 gm caster sugar 1 tsp vanilla bean paste 190 gm pure icing sugar 2 tbsp cornflour

Method

  • 01
  • Bring cream, milk, vanilla bean and seeds to the simmer over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale. Pour cream mixture over, whisk to combine, then return to pan and stir continuously until mixture thickly coats a spoon (5-6 minutes). Transfer to a bowl, refrigerate until chilled, then churn in an ice-cream machine, transfer to a container and freeze until required.
  • 02
  • Meanwhile, for raspberry sorbet, stir sugar, glucose and 60ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil, cook for 30 seconds, then set aside to cool. Process raspberries, lemon juice and sugar syrup in a food processor to a smooth purée, then pass through a fine sieve (discard seeds). Churn in an ice-cream machine, then freeze until required.
  • 03
  • For meringue, preheat oven to 120C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then, while whisking continuously, gradually add caster sugar. Whisk until glossy, then whisk in vanilla paste. Sieve icing sugar and cornflour over and fold to combine. Draw two 10cm x 21cm rectangles on each of 2 pieces of baking paper (for 4 rectangles in total) and place, pencil-side down, onto lightly oiled oven trays. Using the templates as a guide, spread meringue into 1cm-thick rectangles, smooth tops and bake, swapping trays halfway through cooking, until crisp but not coloured (1-1½ hours). Cool completely on trays. Meringue will keep stored in an airtight container for a week.
  • 04
  • Remove ice-cream and sorbet from freezer to soften slightly. Meanwhile, line a 10cm x 21cm loaf tin with baking paper and place a meringue rectangle in the base (trim edges if necessary). Spread vanilla ice-cream over to 1cm thick, smooth top, then gently press another meringue rectangle on top. Spread raspberry sorbet to 1cm thick over (there may be some sorbet left over), smooth top, then gently press another meringue rectangle on top. Repeat with another layer of vanilla ice-cream and finish with the remaining meringue rectangle. Cover and freeze overnight.
  • 05
  • To serve, dip loaf tin in hot water and unmould vacherin onto a board. Thickly slice with a hot, wet knife, transfer to chilled serving plates, scatter with fresh raspberries and serve immediately.

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

Featured in

Oct 2013

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Elderflower, Champagne and berry jellies

Banana recipes

recipes

Prosecco jellies with Aperol granita

Cheesecake recipes

recipes

Chocolate cremeux with caramel

Autumn dessert recipes

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Balsamic caramel figs with ricotta mousse

recipes

Strawberry recipes

Cognac and hazelnut affogato

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

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

×