Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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.

Three Blue Ducks' charred pineapple with lemon and ginger granita, cashew praline and Thai basil


"This dish is really easy to prepare and serve later, and can easily be scaled up to serve 50 people if you like," says Robertson. "It tastes delicious and is perfect for hot days. It's a dish you have to prepare the day before - the granita needs to set overnight in the freezer before you can serve it."

You'll need

1 very ripe pineapple Handful of Thai basil   Lemon and ginger granita 250 gm caster sugar 100 gm ginger, peeled and coarsely grated 1 small red chilli, coarsely chopped 375 ml (1½ cups) lemon juice   Cashew praline 100 gm roasted cashew nuts 150 gm caster sugar

Method

  • 01
  • For lemon and ginger granita, stir sugar, ginger, chilli and 500ml water in a large saucepan over medium-high heat until sugar dissolves. Bring to the boil, then remove from heat. Add lemon juice, cool to room temperature, then strain into an oversized container and freeze overnight – the large container means you can scratch the granita up tomorrow and it won’t spill everywhere, melt, and leave a sticky mess in your kitchen.
  • 02
  • For cashew praline, spread cashew nuts on a baking tray lined with baking paper. Cook sugar in a small saucepan over medium heat without stirring until melted, then bring to the boil and cook until dark caramel in colour (3-4 minutes). Pour caramel over nuts (be careful, this is very hot and can burn). Stand until cooled and hard, then break into pieces and crush with a mortar and pestle or the handle of a heavy knife. Store in an airtight container until required. This can be made a couple of days ahead.
  • 03
  • Heat a barbecue or a char-grill pan to high heat. Top and tail the pineapple, leaving the skin on, halve it lengthways and cut each half lengthways into 4 wedges, making 8 in total. Grill the pineapple cut-side down on each side until you get lovely char lines on the flesh (2-3 minutes each side).
  • 04
  • To serve, place the pineapple in serving bowls. Scrape the granita with a fork and place 2-3 tablespoonfuls on top of each serving of pineapple, sprinkle with the cashew praline and Thai basil, and you’re off.

At A Glance

  • Serves 6 - 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
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.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Intense golden botrytis riesling.

Featured in

Mar 2016

You might also like...

Pineapple recipes

recipes

Soy-glazed pork-and-pineapple skewers

Coconut sundae with pineapple caramel and macadamia nuts

recipes

Christine Manfield's splice

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×