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. 

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

Parsnip puddings


"I know what you're thinking - parsnip puddings?" says Moran. "I understand completely; however, much like carrots in a cake or pumpkin in a pie, parsnips have surprisingly sweet flesh and even more so after the first winter frost. As a bonus, the starch in parsnips gives these wintery puds a unique unctuousness all their own."

You'll need

800 gm parsnips (about 4), trimmed, peeled, cored and cut into large even chunks 250 gm unsalted softened butter, plus extra for greasing moulds 50 ml treacle 400 gm candied ginger, 100gm coarsely chopped and remainder cut into 30 thin slices 250 gm brown sugar 70 gm (½ cup) currants steeped in 60ml brandy 140 gm (2 cups) coarse, dry breadcrumbs ½ tsp finely grated nutmeg ½ tsp each finely ground cinnamon and finely ground cloves ½ tsp baking powder 2 large eggs, lightly whisked 125 ml (½ cup) buttermilk   Pouring custard 600 ml pouring cream 600 ml milk 1 vanilla bean, split, seeds scraped 12 egg yolks 165 gm (¾ cup) caster sugar

Method

  • 01
  • Steam parsnips over a saucepan of simmering water until tender when tested with a skewer (15-20 minutes). Cool to room temperature (30-45 minutes), then coarsely grate. Set aside.
  • 02
  • Butter ten 125ml metal dariole moulds with extra butter, then place a teaspoonful of treacle in each and arrange 3 slices of candied ginger in the base of each and set aside.
  • 03
  • Beat butter and sugar in an electric mixer until pale and fluffy (4-5 minutes). Meanwhile, combine ginger, currants, breadcrumbs, spices, baking powder and ½ tsp salt. Gradually beat eggs into butter mixure, then add buttermilk and combine well. Gently fold in parsnip and ginger and spice mixture with a large spatula. Divide mixture among dariole moulds, filling to 1cm below rims, smooth tops, cover with foil, tie with string and steam in a steamer over simmering water until cooked through when tested with a skewer (30-40 minutes).
  • 04
  • For pouring custard, bring cream, milk and vanilla to the boil in a saucepan over high heat. Whisk yolks and sugar in a bowl, then, while whisking, add milk mixture and whisk to combine. Return to pan, reduce heat to low and stir continuously with a wooden spoon, in a figure-of-eight pattern to avoid catching, until thick enough to coat spoon and just starting to coagulate at the bottom when you tilt the pot (3-4 minutes). Swiftly pour custard through a fine strainer into a bowl placed over ice, stirring for a few seconds to cool slightly. If not using straight away, gently reheat custard in a stainless steel saucepan over low heat, whisking continuously until warm (avoid boiling).
  • 05
  • To serve, carefully remove puddings from steamer, run a small knife around the inside of each mould, then invert on plates and serve drizzled with custard.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

2013 Spring Vale “Louisa” Sticky Gewürztraminer.

Featured in

Jun 2014

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