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.

Beetroot and chocolate with burnt orange


"This dish was created using staples we always have in our kitchen, like chocolate ganache and brownie," says Robertson. "It may seem like a lot of work to make them at home, but I can assure you it's worth it in the end. The recipe will make more brownie than you need, but it won't go to waste. If you don't want to make the brownie you could crush up some shop-bought chocolate cookies instead."

You'll need

Bee pollen and red vein sorrel (optional), to serve   Beetroot ice-cream 1 litre (4 cups) beetroot juice (see note) 500 ml (2 cups) pouring cream 500 ml (2 cups) milk 1 vanilla bean, split and seeds scraped 10 egg yolks 200 gm caster sugar   Chocolate brownie 250 gm butter, diced, plus extra for greasing 750 gm dark chocolate, (66% cocoa solids), finely chopped 5 eggs 165 gm caster sugar 180 gm plain flour 2 handfuls walnuts   Chocolate ganache 300 gm dark chocolate, (66% cocoa solids), finely chopped 150 ml pouring cream 1 tsp liquid glucose   Burnt orange 2 oranges, skin on, diced and seeds discarded 80 gm (1/3 cup) caster sugar Pinch of ground cinnamon   Goji sherbet 60 gm goji berries, dehydrated in a low oven (see note) 1 heaped tsp citric acid ½ tsp bicarbonate of soda

Method

  • 01
  • For beetroot ice-cream, boil beetroot juice in a saucepan over medium-high heat until reduced to 200ml (10-12 minutes). Set aside to cool. Bring cream, milk and vanilla bean and seeds to the boil in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until thick and pale(5-6 minutes). Whisk in beetroot reduction, then pour in cream mixture, whisking continuously. Place over a saucepan of simmering water and stir continuously until thick (7-8 minutes). Refrigerate overnight for flavours to develop, then churn in an ice-cream machine and freeze until required. Makes about 1½ litres.
  • 02
  • For chocolate brownie, preheat oven to 160C, and butter and line a 25cm-square cake tin with baking paper. Melt butter and chocolate in a bowl over a saucepan of simmering water, stirring occasionally, until smooth. Whisk eggs and sugar an electric mixer until thick and pale. Pour in chocolate mixture and fold to combine, fold in the flour and a pinch of salt, then fold in walnuts. Pour into prepared tin and bake until a skewer withdraws clean (40-45 minutes). Cool, then tear a quarter of the brownie and crumble into little pieces. Remaining brownie will keep stored in an airtight container for a week.
  • 03
  • For ganache, combine ingredients in a bowl over a saucepan of simmering water and stir occasionally until smooth and well combined (4-5 minutes). Transfer to a container, cool to room temperature, then refrigerate until required. Bring out of the fridge to soften slightly before serving.
  • 04
  • For burnt orange, heat a heavy-based frying pan over high heat until very hot. Toss the orange in and let it burn and colour – not for too long, but you want to see some blackening (1-2 minutes). Scatter the sugar and cinnamon over the orange and a quick caramelisation should occur. Transfer to the food processor, give it a whizz until coarse crumbs form and set aside.
  • 05
  • For goji sherbet, whizz ingredients in a small dry food processor to fine crumbs – make sure the goji berries are completely dried or the mixture will become sticky and ball up. Store in a dry airtight container.
  • 06
  • To serve, place a heaped tablespoonful of ganache in the base of each bowl and smear it around a little, then place a spoonful of burnt orange in each bowl. Sprinkle in brownie crumb, then goji sherbet, as well as bee pollen if you’re using it. Scoop beetroot ice-cream on top, scatter with sorrel leaves and serve straight away.

Note If you don't have a juicer, buy beetroot juice from a juice bar or greengrocer. Goji berries are available from health-food shops and the health-food section of select supermarkets.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Bold young vintage Port.

Featured in

Mar 2016

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