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.

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.

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.

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.

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.

Whole roast spatchcock with chipolatas


You'll need

4 spatchcock (about 600gm each) 8 sprigs each thyme and rosemary 4 golden shallots, halved 8 garlic cloves, bruised, plus 1 extra, finely chopped 8 chipolata sausages For drizzling: olive oil 200 ml chicken stock 150 ml dry white wine 250 gm baby green beans, trimmed 50 gm butter, coarsely chopped Juice of 1 lemon, or to taste

Method

  • 01
  • Preheat oven to 220C. Rinse spatchcocks inside and out under cold running water, pat dry with absorbent paper and season to taste inside and out. Stuff cavities with herbs, shallots and bruised garlic, truss legs with kitchen string and set aside at room temperature for 1 hour for skin to dry.
  • 02
  • Place spatchcocks in a roasting pan with chipolata sausages, drizzle spatchcocks with oil and rub into skin, then season generously to taste. Add stock and wine to pan and roast, basting spatchcock occasionally, until golden and cooked through (25-30 minutes). Rest for 10 minutes.
  • 03
  • Blanch beans until bright green (1-2 minutes), drain, refresh and drain well. While the spatchcocks are resting, heat butter in a frying pan over medium-high heat until foaming. Add beans and chopped garlic and cook, tossing occasionally, until lightly browned (4-5 minutes). Squeeze lemon over, season to taste and serve hot with spatchcock and chipolatas.

At A Glance

  • Serves 4 - 6 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 - 6 people

Featured in

Oct 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

A culinary Tour de France

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

Adana kofte

Roast lamb loin with couscous and pumpkin

recipes

Pork chops with fennel

conversion tool

 
get the latest news

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

×