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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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.

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.

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.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

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.

Bodega's buttermilk pancakes with bacalao, egg and smoked maple butter


"A bit of a piss-take on the 62-degree egg here," say Abrahanowicz and Milgate. The chefs were also inspired by the fried chicken and waffle craze, reflected in the fritters and pancakes. They serve these pancakes with 62-degree eggs, but soft-poached are a good alternative. Start this recipe a day ahead to soak the cod.

 

You'll need

180 ml (3/4 cup) maple syrup 1 birdseye chilli, thinly sliced Cottonseed oil or sunflower oil, for deep-frying Soft-poached eggs, to serve Thinly sliced spring onion, to serve   Bacalao fritters 500 gm salt cod, rinsed of excess salt, soaked in cold water overnight 1 litre milk 6 garlic cloves 2 fresh bay leaves 75 ml extra-virgin olive oil 200 gm floury potato, such as sebago, diced   Smoked maple butter 125 gm chilled unsalted butter 2 tbsp maple syrup 1 tsp smoked salt (see note)   Buttermilk pancakes 300 ml buttermilk 175 gm (about 3) eggs 1½ tsp caster sugar 300 gm (2 cups) self-raising flour 100 gm butter, melted 125 ml (1/2 cup) clarified butter (see note)

Method

  • 01
  • For bacalao fritters, drain cod, rinse then combine with milk, garlic and bay leaves in a saucepan and bring to a simmer over medium heat, then reduce heat to low and simmer for 5 minutes. Drain, reserving 55ml milk (discard garlic and bay leaves). Discard cod skin and bones, then pulse cod in a food processor with oil until finely chopped. Add reserved milk and pulse to emulsify. Simmer potato in salted water until soft (8-10 minutes), drain, then press through a ricer or a coarse sieve into a bowl. Stir in fish mixture, cover and refrigerate until required.
  • 02
  • For smoked maple butter, blend ingredients in a small food processor, then refrigerate until required.
  • 03
  • Combine maple syrup and chilli in a small saucepan, bring to the boil, reduce heat to medium and simmer to infuse (1-2 minutes). Cool, then refrigerate until required.
  • 04
  • For buttermilk pancakes, whisk buttermilk, eggs, sugar and 1 tsp salt in a bowl, then sieve in flour and whisk to just incorporate. Drizzle in melted butter and fold to combine. Preheat oven to 180C. Heat a quarter of the clarified butter and a quarter of the oil in a large frying pan over medium-high heat, add batter to form two 10cm pancakes and cook until browned on the base and bubbles appear on the surface (3-4 minutes). Turn and cook the other side until golden brown (2-3 minutes). Transfer to a tray, wipe out pan and repeat to make 8 pancakes. Keep warm in oven while you fry the bacalao fritters.
  • 05
  • Heat cottonseed oil in a large saucepan to 180C. Using 2 dessertspoons, form egg shapes of bacalao mixture and deep-fry in batches, turning occasionally, until golden brown (5-6 minutes). Drain on paper towels. 6 Place pancakes on serving plates, spread each with a little smoked maple butter, leaving a little knob of butter on each. Top each with a bacalao fritter and poached egg, drizzle with chilli maple syrup and serve hot scattered with spring onion.

Smoked salt is available from select delicatessens. To make clarified butter, cook 250gm cubes of cold butter in a saucepan over low heat until milk solids separate to the bottom of the pan and the top liquid is almost clear (7-9 minutes). Pass the clear top layer through a sieve lined with paper towels and refrigerate until required. Makes about 160ml clarified butter. 


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Palo cortado sherry

Featured in

Jul 2016

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