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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

Earl Grey ice-cream, PX prunes, chocolate and honey


Start this recipe a day in advance to prepare the ice-cream, ganache and honey jelly.

You'll need

300 ml milk 200 ml thickened cream (35% fat) 50 ml sweetened condensed milk 85 gm caster sugar ¾ tbsp Earl Grey tea leaves   Chocolate ganache 100 ml milk 100 ml thickened cream (35% fat) 50 gm powdered glucose 50 gm caster sugar 2 egg yolks 250 gm Valrhona Manjari chocolate, coarsely chopped 200 ml thickened cream (35% fat), whipped to soft peaks   Honey jelly 125 gm honey 2.5 titanium-strength gelatine leaves, soaked in cold water for 3-5 minutes   PX prunes 300 ml Pedro Ximénez 50 gm caster sugar 1 tsp vanilla bean paste 200 gm pitted prunes   Chocolate crumb 100 gm couverture 20 gm Dutch-process cocoa 10 ml extra-virgin olive oil 5 gm eggwhite   Chocolate cigarettes 120 gm good dark chocolate (62% cocoa solids)

Method

  • 01
  • Combine milk, cream, condensed milk and sugar in a saucepan over medium heat and bring up to 80C on a sugar thermometer. Add tea leaves, then remove from heat and set aside to infuse (10 minutes). Pass mixture through a fine sieve into a bowl and refrigerate for at least 12 hours. Churn in an ice-cream machine, transfer to a sealed container and freeze until required.
  • 02
  • For chocolate ganache, combine milk, cream, glucose, sugar, yolks and chocolate in a bowl placed over a saucepan of simmering water. Once chocolate is melted, whisk until smooth and incorporated. When the temperature reaches 80C on a sugar thermometer, remove from heat and allow to cool slightly. Fold in whipped cream, transfer to a sealed container and refrigerate to set (4 hours).
  • 03
  • For honey jelly, place honey in a small saucepan over medium heat and bring to a simmer, swirling pan so it cooks evenly. When honey starts to smell like caramel, add 125ml water (take care, honey may spit) and bring back to boil. Squeeze out excess water from gelatine, add to honey and stir until melted. Pour mixture through a fine sieve over a 10cm x 15cm tray lined with plastic wrap and refrigerate to set (about 2 hours). Cut into 5mm cubes and set aside until required.
  • 04
  • For PX prunes, combine all ingredients except prunes with 50ml water in a saucepan and gently simmer over medium heat (10 minutes). Add prunes, reduce heat to very low and cook gently until syrup is reduced and sticky, and prunes are plump and juicy (30 minutes). Set aside until required.
  • 05
  • For chocolate crumb, process couverture and cocoa in a food processor to a fine crumb. Whisk oil, eggwhite and a pinch of salt in a bowl then add to chocolate mixture and pulse briefly to achieve a fine crumb. Set aside until required.
  • 06
  • For chocolate cigarettes, melt chocolate in a small bowl placed over a small saucepan of gently simmering water. Spread chocolate thinly with a palette knife over the base of a small metal tray and refrigerate to set (5-10 minutes). Using a scraper, gently push against chocolate so it curls and forms long thin tubes, then refrigerate to set (10 minutes). To dislodge cigarettes from tray, gently push scraper against them in the opposite direction to the first. Place in an airtight container and refrigerate until required.
  • 07
  • To serve, spoon 2 heaped tablespoonfuls of chocolate crumb in each of 6 serving bowls in a rough line. Using a teaspoon dipped in hot water, form 2 quenelles of chocolate ganache for each plate, dipping the spoon in hot water between each, and place one on each side of the crumb. Place a prune next to each quenelle, scatter 4-5 pieces of honey jelly over then, using a dessert spoon dipped in hot water, form a large quenelle of Earl Grey ice-cream for each plate, then place 4-5 chocolate cigarettes on top.

At A Glance

  • Serves 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 6 people

You might also like...

Alistair’s secret barbecue sauce

recipes

Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake

recipes

Hot ricotta fritters, blueberry-lime compote and ricotta cream

Tetsuya's caramelised apple and saikyo miso cream

recipes

Stanbuli shepherd's salad

Turkish-Cypriot fragrant village bread

recipes

conversion tool

 
get the latest news

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

×