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.

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.

Jamaican goat curry


"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

You'll need

1 kg boneless goat or lamb shoulder, cut into 5cm pieces 80 ml (1/3 cup) melted coconut oil or ghee 1 onion, coarsely chopped 1 habanero chilli, seeded, finely chopped 4 garlic cloves, finely grated 1 tsp finely grated ginger 500 ml (2 cups) beef or veal stock 400 ml canned coconut milk 4 vine-ripened tomatoes, coarsely chopped 1 tsp thyme 300 gm sweet potato, cut into 2.5m pieces 12 okra, halved To serve: cauliflower “rice” (see pork belly and kimchi stew recipe)   Jamaican curry powder 1½ tbsp coriander seeds 1 tbsp each cumin seeds, yellow mustard seeds, fenugreek seeds and whole allspice 2 star anise 2½ tbsp ground turmeric

Method

  • 01
  • For Jamaican curry powder, dry-roast whole spices in a frying pan over medium heat until fragrant (1-2 minutes). Set aside to cool, then finely grind in a spice grinder, add turmeric, stir to combine and set aside.
  • 02
  • Pat goat dry with paper towels, then combine in a large bowl with 2 tbsp oil or ghee and half the Jamaican curry powder, season well to taste, toss to coat, then cover with plastic wrap and refrigerate to marinate (1 hour). Heat 1 tbsp oil in a large saucepan over medium heat. Add goat in batches (don’t overcrowd the pan) and brown well (1-2 minutes each side). Remove from pan and set aside.
  • 03
  • Add 1 tbsp oil to the pan, cook onion and chilli, stirring occasionally, until just starting to colour (5 minutes), then add garlic, ginger and remaining Jamaican curry powder, mix well and stir occasionally until fragrant (1-2 minutes).
  • 04
  • Return meat to pan, add stock, coconut milk, tomatoes and thyme, stir to combine, season to taste, bring to the boil, then reduce heat to low and simmer until goat is tender (1¾-2¼ hours). Add sweet potato and simmer until tender (25-30 minutes), then add okra and cook until just tender (5-10 minutes). Skim off fat from the top, season to taste and serve hot with cauliflower “rice”.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Aug 2014

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