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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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.


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.

Rhubarb friand tart with tarragon crémeux and strawberry sorbet

"There are few combinations more heavenly than strawberry and rhubarb," says Curtis Stone. "Their natural vibrant flavours can be enjoyed together very simply or elevated to make a dessert that wows. Here, almond friand cake, studded with rhubarb compote, is baked in a tender tart shell, then broken into morsels. They're anchored by a sweet herbaceous tarragon crémeux with hints of elderflower."

You'll need

1½ tbsp caster sugar 1½ tbsp elderflower liqueur 1 thin rhubarb stalk (about 100gm), thinly sliced crossways 100 gm small strawberries, hulled, sliced crossways   Strawberry sorbet 90 gm caster sugar 2 tbsp liquid glucose (see note) 1 tbsp golden syrup 450 gm strawberries, hulled, sliced Juice of 1 lime   Tarragon crémeux 125 ml (½ cup) milk 125 ml (½ cup) thickened cream 2 tbsp loosely packed tarragon leaves, coarsely chopped 3 egg yolks 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes 225 gm couverture white chocolate, melted   Friand batter 60 gm unsalted butter, diced Scraped seeds of ½ vanilla bean 65 gm pure icing sugar, sieved 35 gm almond meal 2 tbsp plain flour, sieved 2 large eggwhites 2½ tbsp golden syrup   Sweet pastry 220 gm plain flour, sieved 110 gm cold unsalted butter, cut into 1cm cubes 60 gm pure icing sugar, sieved 1 egg, lightly beaten   Rhubarb compote 250 gm rhubarb, trimmed, thinly sliced crossways 110 gm (½ cup) caster sugar ½ tsp vanilla extract 1 tsp lemon juice


  • 01
  • For strawberry sorbet, stir sugar, glucose, golden syrup and 125ml water in a small saucepan over medium heat until syrup reaches 84C, or until small bubbles begin to appear (4-5 minutes). Pour syrup into a container and chill over ice. Process strawberries in a blender until smooth, strain through a fine sieve (discard seeds) – you should have 300gm purée. Add purée and ¼ tsp salt to syrup along with lime juice to taste, cover and refrigerate to chill (4 hours or overnight). Churn in an ice-cream machine, place in an airtight container, cover and freeze until ready to serve.
  • 02
  • For tarragon crémeux, bring milk and cream just to a simmer in a small saucepan, add tarragon and set aside to infuse (20 minutes). Strain, return to pan and bring back to a simmer. Whisk yolks in a bowl to combine, then, whisking continuously, gradually add hot cream mixture. Return to pan and stir continuously over low heat until mixture reaches 84C or thickly coats the back of spoon (4-5 minutes). Squeeze excess water from gelatine and whisk into custard along with a pinch of salt until melted and combined. Strain through a fine sieve. Stir a third of the custard into melted chocolate until smooth and glossy, then stir in remaining custard in two additions. Blend with a stick blender until smooth, pour into a container, cover surface with plastic wrap and refrigerate until set (5-6 hours). Stir crémeux to loosen, place in a large pastry bag fitted with a 1.5cm nozzle and refrigerate until required.
  • 03
  • For friand batter, melt butter in a saucepan over medium heat, add vanilla seeds and stir occasionally until foamy and light nut-brown (4-6 minutes). Strain into a heatproof bowl and cool to room temperature. Combine sugar, almond meal, flour and a pinch of salt in a bowl, and whisk in eggwhites and golden syrup to form a smooth batter. Stir a third of batter into cooled butter until just combined, then stir in remaining batter, cover and refrigerate until firm (3-4 hours).
  • 04
  • For sweet pastry, beat flour, butter and icing sugar in an electric mixer until crumbs form with a few pea-size pieces of butter remaining. Add egg and mix until dough comes together. Divide dough in half, form each into a disc and wrap in plastic wrap. Refrigerate for 1 hour to rest.
  • 05
  • Line a large baking tray with baking paper and place eight 7cm-diameter metal tart rings on top. Roll each pastry disc between 2 pieces of baking paper to 3mm thick, chill to firm (5 minutes), cut four 12cm-diameter rounds from each, then line tart rings and trim excess. Freeze until firm (10-15 minutes). Place pastry scraps on a separate baking tray lined with baking paper and freeze until required.
  • 06
  • For rhubarb compote, bring rhubarb, sugar, vanilla and a pinch of salt to a simmer in a small saucepan over medium heat and cook, stirring occasionally, until thickened and rhubarb breaks down (10-12 minutes). Stir in lemon juice, transfer to a container and refrigerate until chilled (30 minutes), then spoon 2 tsp of compote into the bottom of each tart case.
  • 07
  • Preheat oven to 180C. Spread 2 tsp of friand batter in each tart case, smooth and bake on centre rack of oven until golden on the base and top is golden and firm to touch (20-22 minutes), then cool on a wire rack until firm (10-15 minutes). Meanwhile, bake reserved pastry scraps until golden (8-10 minutes), cool, and crumble.
  • 08
  • Bring sugar and liqueur to a simmer in a small saucepan, stir in rhubarb and return to a simmer. Remove from heat, set aside for rhubarb to soften slightly (5 minutes), then transfer to a bowl, add strawberries and toss to combine Set aside, tossing occasionally, until strawberries release their juices (25-30 minutes). 9 Reduce oven to 100C. Break each tart into 3 random-sized pieces and place on a baking tray. Cover with foil and warm in oven (4-5 minutes). Pipe 3 mounds of crémeux on each serving plate, add 3 pieces of tart and add a little rhubarb compote to plate, spoon macerated fruit and juices around, scatter with crumbled pastry, top with sorbet and finish with edible flowers.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Additional Notes

Liquid glucose is available from select supermarkets and health-food stores.

Drink Suggestion

2008 Nittnaus Beerenauslese Zweigelt, Burgenland – Austria’s native red in late-harvest form isn’t too sweet, making for a perfect counterpart to the tart rhubarb

Featured in

Sep 2016

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