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. 

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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

2017 Australian Hotel Awards: The Finalists

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.

Pea and ham soup

Texas-style barbecue sauce


"True-blue central Texan pitmasters are so passionate about their 'cue, they'll often forgo serving their meat with any sauce at all," says Stone. "Meat smoking is such an art form for them that they'd rather not let anything distract from the complex flavours of a low and slow cook. That said, this tomato-based barbie sauce with perfectly balanced sweetness, heat and acidity is hard to pass up. Serve it on the side." Makes about 1 litre.

You'll need

40 gm butter, coarsely chopped 1 onion, finely chopped 2 garlic cloves, finely chopped 1 tsp sweet paprika ½ tsp mustard powder 250 ml (1 cup) apple cider vinegar 125 ml Bourbon whiskey 375 ml (1½ cups) chicken stock 500 ml (2 cups) tomato sauce 185 gm (¾ cup) light brown sugar 2 tbsp lemon juice 2 tbsp Worcestershire sauce

Method

  • 01
  • Melt butter in a large saucepan over medium heat, add onion and stir until tender (4-5 minutes). Stir in garlic and cook until fragrant (2-3 minutes), then stir in paprika and mustard. Add vinegar and Bourbon, bring just to a simmer and cook for 2-3 minutes. Stir in remaining ingredients, add 1½ tsp sea salt flakes and ½ tsp freshly ground black pepper, increase heat to high and bring to the boil, then reduce heat to medium-low and simmer uncovered, stirring often to prevent scorching, until sauce reduces and thickens slightly (40-45 minutes). Remove from heat, cool briefly, then transfer to a blender and blend on low speed just until smooth (at this stage sauce can be cooled, covered, and refrigerated for up to 2 weeks; reheat and then smoke before using).
  • 02
  • To serve, return sauce to a saucepan, and place in the barbecue with beef brisket, stirring occasionally, until it takes on a smoky flavour (about 20 minutes).

At A Glance

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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

Featured in

Jan 2016

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