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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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.

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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.

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This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

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Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.


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. 

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Pea and ham soup

Pumpkin pie

"I love pumpkin pie, but we've played around a little and somehow created our most talked-about dessert," says Wall. "All the traditional elements are there, however we have added a couple of things to make it our own. Dulce de leche with roast pumpkin is ridiculously good and the pumpkin-seed brittle adds a salty-sweet crunch that all desserts need." Store-bought dulce de leche is a safer alternative to cooking the can.

You'll need

1 (395gm) can sweetened condensed milk, unopened 450 gm Jap pumpkin, coarsely chopped To serve: lightly sweetened whipped cream   Sablé pastry 350 gm (1 2/3 cups) plain flour 1 tbsp caster sugar 225 gm chilled butter, cut into 2.5cm cubes   Pumpkin-seed brittle 110 gm pepitas 1/8 tsp bicarbonate of soda 110 gm (½ cup) caster sugar 60 gm liquid glucose 30 gm butter, coarsely chopped


  • 01
  • Place unopened can of condensed milk in a saucepan of simmering water, lined with a tea towel, and cook, topping up pan with extra hot water as necessary, for 3½ hours. Cool can completely to room temperature before opening (if you open the can before it is completely cooled, hot caramel will explode).
  • 02
  • Meanwhile, for sablé pastry, process flour, sugar and a pinch of salt in a food processor to combine, add butter and process until coarse crumbs form. Add 60ml cold water in a slow, steady stream, processing until dough just holds together when pinched. If the mixture is still too dry, add another 60ml cold water and pulse to combine. Turn out onto a work surface, flatten into a disc, wrap in plastic wrap and refrigerate to rest (30 minutes).
  • 03
  • For pumpkin seed brittle, preheat oven to 150C. Spread pepitas on an oven tray and roast, stirring occasionally, until golden (15-20 minutes). Cool completely, transfer to a bowl and add bicarbonate of soda and ½ tsp sea salt flakes. Set aside. Stir sugar, glucose, butter and 30ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until mixture reaches 150C on a sugar thermometer. Add pepita mixture, mix quickly to combine (mixture will puff), then spread out mixture on baking paper. Cool completely, then break into rough pieces and store in an airtight container until required. Brittle will keep for a week.
  • 04
  • Increase oven to 180C. Spread pumpkin on a lightly oiled oven tray and roast until very tender and caramelised at the edges (30-35 minutes). Transfer to a food processor and add half the caramelised condensed milk (remaining caramel will keep in an airtight container in the refrigerator for a month; use in milkshakes, to fill biscuits or as a spread). Process until smooth, pass through a fine sieve, transfer to a piping bag fitted with a 1cm plain nozzle and refrigerate until required.
  • 05
  • Roll out pastry on a lightly floured work surface to 3mm thick, then transfer to a tray lined with baking paper and rest for 30 minutes. Cut out eight 9cm-diameter rounds, place on a baking tray lined with baking paper and bake until light golden around the edges (8-10 minutes). Set aside to cool completely.
  • 06
  • To serve, pipe a little pumpkin dulce de leche onto each serving plate and place a sablé round on top (this helps hold the round in place). Pipe small rounds of pumpkin dulce de leche and whipped cream onto sablé and around it, scatter with pumpkin seed brittle and serve.

At A Glance

  • Serves 6 - 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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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.

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2017 Restaurant Guide

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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Clark Street Roasters Kenya Mugaga Kenya washed beans, brewed in a Moccamaster.

Featured in

Sep 2014

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