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.

Banana parfait


"This is one of the more contemporary desserts on the Tonka menu," says pastry chef Gemma Calleja. "It's like the ultimate banana split." At Tonka, the parfait is frozen in half-sphere moulds, but you can use any mould with a similar capacity. Begin this recipe a day ahead to freeze the parfait.

You'll need

50 gm brown sugar 10 ml dark rum 2 tsp lime juice 1 star anise 1 cinnamon quill 120 gm overripe banana (about 2 small), coarsely chopped 150 ml pouring cream 1 titanium-strength gelatine leaf, softened in cold water for 3-5 minutes 170 gm caster sugar 90 gm egg yolks (about 5) 375 ml (1½ cups) thickened cream, whisked to soft peaks 1 tbsp roasted peanuts, coarsely chopped To serve: baby sorrel leaves (optional)   Chocolate mousse 55 gm (¼ cup) caster sugar 125 gm dark chocolate (70% cocoa solids), finely chopped 2 egg yolks 250 ml (1 cup) pouring cream, whisked to soft peaks   Cocoa crumb 50 gm butter, softened 35 gm caster sugar 20 gm eggwhite (about 1/3 of 1 eggwhite) 55 gm Dutch-process cocoa, sieved   Caramel popcorn 20 ml sunflower oil 1½ tbsp popping corn 100 gm caster sugar   Salted caramel 125 gm caster sugar 60 gm chilled butter, coarsely chopped 5 gm sea salt 200 ml thickened cream, warmed

Method

  • 01
  • Stir brown sugar, rum, lime juice, star anise and cinnamon quill in a saucepan over medium heat until sugar dissolves. Add banana and cook until softened (3-5 minutes), then discard cinnamon and star anise. Add pouring cream and stir to combine and warm through. Squeeze excess water from gelatine, add to banana mixture, stir to combine, then add teaspoon sea salt. Transfer to a blender and process until smooth, then set aside.
  • 02
  • Stir caster sugar and 60ml water in a small saucepan over medium heat until sugar dissolves, then bring to the boil and cook until mixture reaches 120C on a sugar thermometer (4-6 minutes). Meanwhile, whisk yolks in an electric mixer until pale (3-4 minutes), then gradually add sugar syrup and whisk on medium speed until cooled to room temperature (4-5 minutes). Fold in banana mixture, then whipped cream and peanuts. Spoon into 125ml-capacity moulds, smooth tops and freeze overnight.
  • 03
  • For chocolate mousse, stir sugar and 2 tbsp water in a small saucepan over medium-high until sugar dissolves, bring to the boil then transfer to a bowl to cool completely. Melt chocolate in a bowl over a saucepan of simmering water, stirring occasionally, until smooth. Set aside. Whisk yolks and sugar syrup in a bowl over a saucepan of simmering water until thick and pale (6-8 minutes). Working quickly and whisking continuously, pour chocolate into the egg mixture in a steady stream until almost combined. Whisk in a small amount of whipped cream to stabilise the mixture, then fold in the remaining cream in thirds. Refrigerate until firm (2-3 hours). Makes about 500ml (mousse will keep refrigerated for 1 week).
  • 04
  • For cocoa crumb, cream butter and sugar in an electric mixer until pale and fluffy (3-5 minutes). Scrape down sides, then add eggwhite a little at a time until combined. Add cocoa in thirds until dough comes together. Roll out between 2 sheets of baking paper to 2mm thick and chill for 20 minutes. Preheat oven to 175C. Peel off top layer of paper, and bake on a tray until firm and starting to darken at the edges (10-15 minutes). Cool, then break into pieces and pulse in a food processor to form fine crumbs. Store in an airtight container until required.
  • 05
  • For caramel popcorn, heat oil in a saucepan over medium-high heat, add popping corn, reduce heat to medium-low, cover with a lid and shake regularly until corn pops (3-4 minutes), then set aside. Combine sugar with 30ml water in a large saucepan over low heat and swirl to combine. Cook without stirring, swirling pan occasionally, until sugar dissolves. Increase heat to medium-high and cook until light caramel in colour (3-4 minutes), then remove from heat. Add popcorn in 3 batches, stirring to coat well. Spoon onto a lightly oiled tray and stand until hardened (3-5 minutes). Break into coarse pieces and store in an airtight container until required.
  • 06
  • For salted caramel, stir sugar and 50ml water in a saucepan over low heat until sugar dissolves, then increase heat to high and cook until it’s a dark caramel colour (4-5 minutes). Whisk in butter a little at a time (take care, hot caramel will spit), add salt, then slowly whisk in cream. Reduce heat to low, simmer until slightly thickened (5 minutes), then cool and refrigerate until required.
  • 07
  • To serve, dip banana parfait moulds in a bowl of hot water for 2 seconds (take care not to get any water in the parfait), slip a blunt knife down the inside of each mould to release the parfait, then turn out onto serving plates. Place 2 small quenelles of chocolate mousse by the parfait on mounds of cocoa crumbs and salted caramel and scatter with caramel popcorn, roasted peanuts and baby sorrel.

At A Glance

  • Serves 10 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 10 people

Drink Suggestion

Henriques & Henriques ‘Bual’ 10-year-old Madeira.

Featured in

Sep 2013

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×