Healthy Eating

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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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

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.

Lemon dream

"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."

Ruby grapefruit, asparagus, cashew and coconut salad with chilli jam


"On my first visit to Jimmy Liks in Potts Point, I was in gastronomic nirvana. One dish that really stood out was their ruby grapefruit, asparagus, cashew and coconut salad. I'd love to make this at home. Would you ask chef Adam Woodfield for the recipe?"
Cathy Croft, via email

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. All requests should include the restaurant's name and address or business card, as well as your name and address.

You'll need

12 asparagus, blanched and cut into thirds on the diagonal (see note) 8 garlic chive flower stalks, blanched and cut into thirds 1 ruby grapefruit, peeled and segmented 2 Lebanese cucumbers, thinly sliced lengthways 4 red shallots, thinly sliced lengthways 75 gm (½ cup) roasted cashews 2 long red chillies, seeds removed and cut into julienne 6 green onions, thinly sliced 4 kaffir lime leaves, thinly sliced ½ cup loosely packed Thai basil leaves 20 gm young coconut flesh, thinly sliced (see note) 2 tbsp coconut cream To serve: fried shallots (see note) and steamed jasmine rice   Chilli jam 10 gm galangal, peeled and thinly sliced 500 ml (2 cups) vegetable oil 1 Spanish onion, thinly sliced 8 cloves of garlic, thinly sliced 3 dried long red chillies, seeds removed 12 gm (2 tbsp) dried shrimp 1 tbsp palm sugar To taste: fish sauce To taste: tamarind water (see note)   Chilli and lime dressing 20 gm palm sugar, finely grated 2 kaffir lime leaves, coarsely torn 2 tsp fish sauce 2 tsp tamarind water (see note) 2 tsp lime juice 2 tbsp chicken stock or water, to dilute

Method

  • 01
  • For chilli jam, preheat grill on low. Place galangal on an oven tray and grill, without colouring, for 15 minutes or until crisp, set aside. Heat oil in a wok or saucepan over medium heat, add onion and cook, without colouring, for 5 minutes or until soft. Remove with a slotted spoon and place in a bowl. Cook garlic in oil for 1 minute or until soft, remove with a slotted spoon and add to onion. Cook chillies for a few seconds or until crisp, remove with a slotted spoon and add to onion mixture. Cook shrimp for a few seconds or until crisp, remove with a slotted spoon and add to onion mixture. Strain oil and reserve. Place onion mixture and galangal in a blender and process to a smooth paste. Heat 100ml of strained oil in a heavy-based saucepan over low heat, add palm sugar and cook, stirring, until sugar dissolves. Add paste and season to taste with fish sauce and tamarind water. Remove and cool. Makes about 200gm. Chilli jam can be refrigerated in an airtight container for up to 3 weeks.
  • 02
  • For chilli and lime dressing, heat half the chilli jam in a saucepan over medium heat, add palm sugar and lime leaves and cook gently, stirring, for 3 minutes or until sugar has dissolved. Remove from heat, remove lime leaves and add remaining ingredients except chicken stock. Dilute dressing with 1-2 tbsp chicken stock or until a drizzling consistency.
  • 03
  • In a bowl, combine asparagus, garlic chives, grapefruit, cucumber, shallot, cashews and chilli, drizzle with half the dressing and toss gently to combine. Add green onion, lime leaves and basil leaves, toss gently to combine, divide between plates, scatter with coconut flesh, drizzle with coconut cream and remaining dressing and scatter with fried shallots. Serve immediately with steamed rice to the side.

Note When available, chef Adam Woodfield uses a combination of wing beans and asparagus. Young coconut, a drinking coconut, is available from Asian food stores and select supermarkets. Fried shallots are available from Asian food stores and select supermakets. To make tamarind water, dissolve 1 tbsp tamarind pulp or purée, available from supermarkets, in 100ml of warm water, strain and reserve liquid.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2006

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