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. 

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

Bibimbap


"Bibimbap ('bap' means rice and 'bibim' is the verb to mix) will always be on the menu at Moon Park in some form," says Sears. "There's no definitive recipe, only endless regional variations, so it's something you can play around with - as long as you keep the rice and mixing, you stay true enough to the original intentions. The burnt-butter crumble is not very Korean, but since nutty flavours are common to the cuisine, and it complemented what we had in the bowl, we thought we could sneak it in. We serve the gochujang on the side, so each guest can choose how spicy their rice will be." Begin this recipe a day ahead to soak the rice.

You'll need

500 gm sushi rice, washed, soaked overnight in cold water and drained well 1 tbsp Japanese white soy or Korean soy 500 gm cooked spanner crab meat 1 tsp lemon juice, or to taste 1 tbsp grapeseed oil 1 bunch broccolini, broken into florets, stalks thinly sliced 6 spring onions (green part only), thinly sliced 3 nori sheets, cut into small squares 100 gm roasted walnuts, coarsely chopped To serve: gochujang   Butter crumb 125 gm butter, diced 50 gm full-cream milk powder

Method

  • 01
  • Cook rice in a rice cooker or by absorption method; place rice in a saucepan, cover with cold water by 2cm, bring to the boil over high heat, then reduce heat to lowest setting, cover and cook until all water is absorbed (15-20 minutes). Set aside covered for 10 minutes. Season with soy sauce.
  • 02
  • Pick through the crab meat, ensuring there’s no cartilage or shell. Dress with lemon juice and half the grapeseed oil and season to taste.
  • 03
  • Blanch broccolini (1 minute). Refresh in iced water, drain and lightly dress with salt and remaining grapeseed oil.
  • 04
  • For the butter crumb, melt butter in a saucepan over low heat, add the milk powder, turn the heat up to medium-high and stir continuously until butter foams up and becomes golden brown and smells nutty (3-5 minutes). Pass the mixture through a fine mesh strainer, discarding liquid. The milk powder in the strainer should be toasted and crisp. Spread out on paper towels to soak up excess fat, then store in an airtight container. Stored this way, the butter crumb will keep for up to 3 months.
  • 05
  • To serve, divide rice among bowls. Arrange crab, broccolini, spring onion, nori, walnuts and butter crumbs on top in distinct portions, covering the rice completely. Serve with gochujang to the side.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2012 Domaine de l’Anglore Tavel rosé.

Featured in

Jul 2014

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