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.

Prego rolls


"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

You'll need

To taste: grassy-flavoured olive oil ¼ cup (loosely packed) mint ¼ cup (loosely packed) flat-leaf parsley 2 tsp rosemary ½ Spanish onion, thinly sliced To serve: chakalaka (see recipe)   Prego 60 ml (¼ cup) olive oil 2½ tbsp jarred kalamata olive brine (optional) 40 ml red wine 1 tbsp tomato sauce 1 tbsp coarsely chopped flat-leaf parsley 2 birdseye chillies, finely chopped 1 garlic clove, finely chopped 1 fresh bay leaf, coarsely torn 1 tsp dried oregano 400 gm trimmed beef rump, cut into 100gm steaks, then butterflied to very thin steaks   Pocket bread 250 gm (1 2/3 cup) self-raising flour, plus extra for dusting 2 tsp baking powder 250 gm natural yoghurt

Method

  • 01
  • For prego marinade, combine ingredients except beef in a bowl, add beef, toss to coat then refrigerate to marinate (6-8 hours). Remove beef from marinade, strain marinade into a saucepan (discard solids) and boil until reduced by about half and the sauce coats the back of a spoon (3-5 minutes). Add a little grassy olive oil to taste and whisk to combine.
  • 02
  • Light a hardwood or charcoal barbecue and burn it down to embers (about 1 hour for wood, 30-40 minutes for charcoal).
  • 03
  • For pocket bread, pulse ingredients in a food processor until a dough forms. Tip out onto a lightly floured surface and knead briefly until smooth, then divide into 6 pieces (see note). Roll out each piece to about 20cm in diameter, dusting the rolling pin with flour to stop dough sticking, then stack between sheets of baking paper.
  • 04
  • Grill dough until puffed, golden and charred (1-2 minutes each side). Before serving, halve bread, then separate layers with a knife to create pockets.
  • 05
  • Grill beef over high heat until charred, but rare and tender (1-2 minutes each side). Transfer to a bowl with herbs and onion, and toss to combine.
  • 06
  • To serve, fill bread pockets with beef mixture, a slathering of sauce and chakalaka. Halve the pockets for smaller portions.

Note You only need two bread pockets to serve 4, but you can freeze the remainder for later use.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Ochota Barrels “A Sense of Compression” grenache.

Featured in

Jan 2016

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