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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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. 

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

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.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Creamed salt cod and roast garlic soup (Zuppa di baccalà mantecato)


You'll need

1 kg salt cod (see note) 35 gm (¼ cup) plain flour 20 gm (¼ cup) parmesan, finely grated 240 ml olive oil 1 litre (4 cups) milk 2 heads garlic, roasted (see note) To serve: truffle oil   Sofrito 2 tbsp olive oil 2 white onions, thinly sliced 2 cloves garlic, coarsely chopped 8 anchovy fillets 1 cup (loosely packed) parsley leaves, coarsely chopped

Method

  • 01
  • Soak cod in cold water for 48 hours, changing the water every 6 hours until the salt is purged and flesh is soft. Carefully remove skin and bones and discard.
  • 02
  • For sofrito, heat olive oil in a saucepan over medium heat, add onions and garlic and cook for 20 minutes or until onions are soft and lightly golden. Add anchovies and parsley, reduce heat to low and cook for 10 minutes, stirring occasionally, until anchovies have dissolved. Season to taste with sea salt and freshly ground black pepper.
  • 03
  • Combine flour and parmesan in a bowl. Cut cod fillet into 5cm pieces and dust with flour mixture, then spread half the sofrito over the flesh-side of half the pieces, sandwich with remaining fish and place in a large, heavy-based saucepan, scatter with remaining sofrito and drizzle with 100ml oil. Add milk, cover and cook for 2 hours over low heat, shaking pan occasionally, until the fish falls apart and the liquid has reduced to one-third, then drain, reserving liquid.
  • 04
  • Process cod pieces and garlic in a food processor, add remaining olive oil or enough to form a smooth consistency. Add enough cooking liquid to cod mixture to form a soup-like consistency. Pass through a fine sieve. Season to taste. Makes 4 cups.
  • 05
  • Return to a clean saucepan and cook for 5 minutes over medium heat, without boiling, until hot. Ladle into bowls and serve immediately, drizzled with truffle oil.
Note Salt cod, also known as baccalà, is available from Italian, Spanish and Portuguese delicatessens. To roast garlic, preheat oven to 200C. Place garlic, unpeeled, on an oven tray, drizzle with 1 tbsp olive oil and season to taste with sea salt and freshly ground black pepper. Roast for 20 minutes or until golden and soft. Squeeze garlic from skins and place in a bowl.

"One of my favourite Canberra restaurants would have to be Mezzalira, for its reliable service and amazing Italian food. I would love the recipe for Pasquale Trimboli and David Nethery's salt cod and garlic soup."
Mary Taylor, Kingston, ACT

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


At A Glance

  • Serves 4 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 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×