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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

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.

Lemon dream

"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."

Smoked bone marrow rice with toasted leaves


"This dish is centred on the wood-burning oven at Franklin," says Moyle. "We use the smoke and dry heat three times in this recipe and the subtlety of the smoke is difficult to replicate. If you have a wood-burning oven at your disposal, I recommend processing the marrow in it, then imparting a fine smoke to the rice by finishing the dish in the oven."

You'll need

2.25 litres (9 cups) chicken stock 200 gm koshihikari rice (see note) 100 gm diced celeriac (about ¼) 80 ml (1/3 cup) grapeseed oil To taste: lemon juice 1 tsp olive oil 200 gm cime di rapa   Smoked bone marrow 600 gm bone marrow pieces (about 10cm long), split in half by your butcher 150 gm woodchips, such as applewood or hickory

Method

  • 01
  • For smoked bone marrow, preheat oven to 140C. Line a flameproof roasting pan with several layers of foil and heat in oven while you prepare marrow and woodchips. Lightly salt marrow, place cut-side up on a wire rack and set aside. Place woodchips in an old wok or deep frying pan and toast over high heat until they darken and begin to smoulder (5-6 minutes). Set alight with a blowtorch, then carefully extinguish by removing pan from the heat and draping a damp tea towel over it to smother the flame. Spread woodchips evenly in prepared pan, place over high heat, carefully place rack with marrow over woodchips, then cover the lot with foil and make a 1cm hole in the foil close to the rim of the pan. Place in oven and smoke until marrow is opaque and has no sign of bloodiness (25-30 minutes). Stand until cool (10 minutes), then scoop marrow from bones (reserve bones), pass through a fine sieve, whisk in an electric mixer until cool and set aside.
  • 02
  • Bring marrow bones and 2 litres stock to the boil in a large saucepan, then reduce heat to medium and simmer uncovered until well flavoured (20-25 minutes), strain and set aside.
  • 03
  • Rinse rice gently in a sieve under cold running water to remove excess starch, being careful not to agitate too much. Place in a saucepan with 240ml cold water, give the pan a shake to ensure the rice sits evenly on the base, cover with foil then a lid and bring to the boil over high heat. Reduce heat to low and cook without uncovering for 8 minutes, then remove from heat and stand, without uncovering, for 8 minutes. Tip rice onto a tray and spread gently with a wooden spoon to separate.
  • 04
  • Meanwhile, combine celeriac, grapeseed oil, remaining stock and a pinch of salt in a saucepan, bring to the boil over medium-high heat and cook until celeriac is tender (7-8 minutes). Purée in a blender until smooth and set aside.
  • 05
  • Bring marrow-bone stock to the boil in a saucepan over high heat, add rice, reduce heat to medium and simmer until almost all the stock is absorbed (18-20 minutes). Add celeriac purée and smoked bone marrow, stir to combine, then season to taste with sea salt, freshly ground black pepper and lemon juice.
  • 06
  • Heat olive oil in a large frying pan over high heat and toast cime di rapa until lightly blackened (3-5 minutes). Scatter leaves over hot smoked bone marrow rice and serve.

Note Koshihikari rice is available from Japanese grocers. If it's unavailable, substitute another good sushi rice.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Something to counter the fat, such as Argalà Pastis Artigianale from Italy.

Featured in

May 2015

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