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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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.

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.

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.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

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.

Nama sea pearls


"This is a traditional Fijian seaweed dish served as part of a shared meal, although it's delicious by itself as a starter or snack," says Louis Tikaram. "In Los Angeles, I use a Hawaiian seaweed similar to what I used in Fiji. For all you Aussies, there's now a Fijian family company called Pacific Seaweeds that sells nama just as I used to buy it from Suva Market on Saturday morning."

You'll need

2 mature coconuts 200 gm nama sea pearls (see note) 2 Roma tomatoes, quartered, seeds discarded, finely chopped 2 red shallots, finely diced 2 long red chillies, halved, seeds discarded, thinly sliced limes To serve: micro-coriander and quartered cherry tomatoes

Method

  • 01
  • Crack open coconuts with the back of a heavy knife or cleaver over a bowl (reserve water for use in curries or soups; it keeps refrigerated for 1-2 days), scrape out the white flesh with a coconut scraper (see note), stopping at the brown membrane. Mix flesh in a large bowl with 125ml cold water then, working in batches, squeeze through a piece of cheesecloth to extract as much milk as possible. Makes about 350ml.
  • 02
  • Rinse nama in a sieve under slow-running cold water until bright and plump (20 seconds; be careful not to rinse off all the sea flavour). Drain well, then combine in a large bowl with coconut milk, tomato, shallot, chilli and a pinch of salt. Squeeze in lime juice to taste and serve in small bowls or, as I like to serve it at the restaurant, in the coconut shells. The flavour should be hot and rich from the chilli and fresh coconut milk, and the nama will burst in the mouth with sea-like salty flavour. Serve scattered with micro-coriander and cherry tomatoes.

Note Nama sea pearls or sea grapes are a sea succulent. Also known as umibudo, they're available from Good Grub Hub. Coconut scrapers are available from Asian supermarkets, but you can also remove the flesh from the shell, peel off the skin and grate it finely.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Champagne.

Featured in

Nov 2015

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