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. 

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.

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.

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.

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.

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.

Standing rib roast of pork with radicchio


"With any animal you eat, make sure it has had a natural diet," says Evans. "Never is this more important than when it comes to pigs. Search out pasture-reared wherever possible, as not only are they packed with more flavour, but you'll be doing your health a great favour. We like to eat pork often in our family and I find the sweetness of the flesh works perfectly when paired with some bitterness, as in this recipe with radicchio."

You'll need

2 tsp fennel seeds 1 pork rack (about 1.2kg with 5-6 ribs) 2 tbsp melted fat (see note) 80 ml maple syrup 60 ml (1/4 cup) lemon juice 2 garlic cloves, crushed 1 tsp chilli flakes 2 fennel bulbs, trimmed and quartered 1 large radicchio, quartered 1 apple (any variety), skin on, halved top to bottom

Method

  • 01
  • Preheat the oven to 230C. Dry-roast fennel seeds over high heat until fragrant and toasted (30-40 seconds). Coarsely crush with a mortar and pestle, then mix with 2 tsp sea salt flakes. Set aside.
  • 02
  • Place pork on a wire rack placed over a sink, then gently pour 250ml boiling water over skin and pat dry with paper towels. Score the skin along the rib lines with a sharp knife and place pork rack in a lightly greased roasting dish. Drizzle skin with melted fat and rub all over with fennel salt, covering skin and the meat evenly, then roast pork until skin starts to crackle (30 minutes).
  • 03
  • Meanwhile, combine maple syrup, lemon juice, garlic and half the chilli flakes in a bowl. Combine fennel, radicchio and apple in a large bowl, add maple syrup mixture, toss to combine and season to taste.
  • 04
  • Once the pork starts to crackle, reduce oven to 180C and roast pork for a further 20 minutes, then remove half the drippings from the base of the pan, scatter fennel mixture around pork and roast until meat is cooked medium to well done and juices run clear when pierced with a skewer (20 minutes). Transfer pork to a warm tray to rest (10-15 minutes). Meanwhile, toss remaining chilli flakes with fennel mixture and return to oven to roast until fennel is tender (15-20 minutes).
  • 05
  • To serve, slice pork rack into portions, coarsely chop apple and return to fennel mixture, toss to combine and serve with pork.
Note Duck fat, lard, tallow or coconut oil are all good fats that are Paleo-friendly; use whichever you prefer.

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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