Healthy Eating

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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.

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.

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.

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.

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.

Rabbit broth with rabbit and barley dumplings


"This is a full-flavoured broth with daintily wrapped rabbit dumplings for those of us with time on our hands and friends we really love," says Moran.

You'll need

1 rabbit (1.5kg; you may need to order it ahead) 100 ml olive oil 3 each large onions, large carrots and celery stalks, thinly sliced 1 garlic head, 3 cloves finely chopped, remainder coarsely chopped 250 ml dry white wine 4 litres chicken stock 1 tsp juniper berries, crushed 6 peppercorns 1 fresh bay leaf 100 gm pearl barley 2 eggwhites, plus 1 extra, lightly whisked, for brushing 300 ml pouring cream ¼ cup French tarragon, finely chopped ¼ cup finely chopped chives Finely grated rind of 1 orange 24 cavolo nero leaves (about 2 bunches)

Method

  • 01
  • Pull kidneys and liver from rabbit carcass then, using a sharp boning knife, debone rear legs, loins and fillets off saddle (don’t bother scraping meat off the thinner front legs – these can be poached in the stock and served separately alongside the broth). Reserve bones.
  • 02
  • Heat oil in a large wide saucepan, add rabbit bones, onion, carrot, celery and coarsely chopped garlic, and cook over high heat, stirring as needed, until golden (20-30 minutes). Deglaze pan with wine, then add chicken stock, juniper berries, peppercorns and bay leaf, and bring to the boil. Reduce heat to low, add front legs of rabbit and simmer until meat is completely tender (30-40 minutes), remove legs and keep warm. Continue simmering stock until flavoursome (1½ hours), then strain and keep warm.
  • 03
  • Meanwhile, dry-roast barley in a small saucepan over a medium heat until golden and nuttily fragrant (4-6 minutes). Add 500ml stock, bring to the boil, then reduce heat to low and simmer, covered, until tender and stock has been absorbed (45 minutes to 1 hour). Pour barley onto a wide plate to cool.
  • 04
  • Dice loin and fillet into 5mm pieces and set aside. Cut rear leg meat into rough 2cm chunks and process in a food processor until finely chopped, then add eggwhites and 1 tsp salt, and process to a purée. Transfer to a bowl, add cooked barley, finely chopped garlic, cream, tarragon, chives, orange rind and diced loin and fillet meat, season with freshly cracked black pepper, then beat well with a wooden spoon to incorporate. Test mix for seasoning by poaching a small teaspoonful of the mixture in simmering stock.
  • 05
  • Blanch cavolo nero in a saucepan of salted water (2-3 minutes), then refresh in cold water. Pat leaves dry with paper towels, then cut away central stalk so you are left with 2 pieces from each leaf. Brush each piece with eggwhite, then place a small tablespoonful of rabbit mixture on top and roll to enclose. Set aside on a tray in the refrigerator and repeat with remaining leaves and rabbit mixture.
  • 06
  • Bring remaining stock to a simmer over medium-high heat, season to taste, then add dumplings in batches and poach until cooked (2-3 minutes; scrape together the last of the mix for a tester and cut in half to check). Divide among warmed bowls. Strain broth again, ladle into bowls and serve, with the addition of the tender front legs for two favourite guests.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

2013 Lethbridge Pinot Gris.

Featured in

Jun 2014

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