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 before 25th June, 2017 and receive a Laguiole cheese knife set!

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.

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.

Five-grain porridge with rhubarb and apple


"This recipe is gluten- and dairy-free - for each naughty breakfast we put on we try to put on something good for you too," says Jemma Whiteman. If rhubarb isn't available, you can use apple purée instead.

You'll need

110 gm (½ cup) dried sorghum (see note) 100 gm (½ cup) dried buckwheat kernels 80 gm (½ cup) sunflower seeds 200 gm (1 cup) dried millet 45 gm (¼ cup) pepitas To serve: brown sugar or honey   Rhubarb and apple 100 gm caster sugar 400 gm rhubarb (about 1 bunch), trimmed, trimmings reserved 2 Granny Smith apples, peeled and diced, plus extra, julienned, to serve

Method

  • 01
  • For rhubarb and apple, bring sugar and 400ml water to the boil in a saucepan over high heat to dissolve sugar. Remove fibrous peel (reserve) from half the rhubarb, cut into 1cm lengths, add to sugar syrup with apple, bring to just under the boil, then remove from heat and cool. Reserve 280ml liquid and set aside fruit in remaining liquid.
  • 02
  • Bring a large saucepan of water to the boil, add sorghum and cook until just tender (25-35 minutes). Add buckwheat and cook for 3 minutes, then add sunflower seeds and cook until buckwheat and seeds are tender (2 minutes). Strain, reserving water, and set aside to cool.
  • 03
  • Cook millet in 1.25 litres water in a separate saucepan over medium-high heat, stirring occasionally, until millet breaks down and is porridge consistency (20-25 minutes). Keep warm.
  • 04
  • Preheat oven to 180C. Scatter pepitas over a baking tray in a single layer and roast until golden (5-7 minutes), then set aside.
  • 05
  • Coarsely chop remaining rhubarb and place in a saucepan with reserved trimmings and peel. Cover with reserved liquid from poached fruit and simmer over medium-high heat until rhubarb breaks down (5-10 minutes). Purée rhubarb with a hand-held blender or in a blender until smooth.
  • 06
  • Add grains, seeds and a large pinch of salt to millet porridge, stir to combine, then add rhubarb purée and enough reserved grain liquid to thin (about 125ml, or to your desired consistency), and simmer, stirring continuously, over medium heat to warm through (4-6 minutes). Serve warm topped with pepitas, rhubarb and apple, and julienned apple, with brown sugar or honey to taste.

Note Sorghum is available from health-food shops and Asian grocers.


At A Glance

  • Serves 6 - 8 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 - 8 people

Drink Suggestion

A delicious and subtle Earl Grey tea from Sydney’s artisan Tippity tea company.

Featured in

Aug 2014

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.

×