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.

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."

Tomato, pomegranate and caramelised walnut salad


You'll need

8 vine-ripened tomatoes, thickly sliced 120 gm soft goat’s milk feta, coarsely crumbled 3 preserved lemon quarters, flesh and pith discarded, rind thinly sliced (see note) ½ cup coarsely chopped flat-leaf parsley leaves ½ cup (about 1 pomegranate) pomegranate seeds (see note)   Caramelised walnuts 100 gm (1 cup) walnuts 40 gm (¼ cup) pure icing sugar, sifted 400 ml vegetable oil, for deep-frying For seasoning: cayenne pepper   Walnut vinaigrette 60 ml (¼ cup) walnut oil (see note) 1 tbsp verjuice 2 tsp lemon juice

Method

  • 01
  • For caramelised walnuts, cook walnuts in boiling water for 5 minutes, drain well and combine in a bowl with icing sugar. Heat oil in a deep-sided saucepan to 160C, add walnuts and fry for 2 minutes or until golden. Drain well on absorbent paper and season to taste with cayenne pepper, sea salt and freshly ground black pepper. Caramelised walnuts will keep stored in an airtight container for up to 1 month.
  • 02
  • For walnut vinaigrette, whisk ingredients in a bowl to combine. Makes about 1/3 cup.
  • 03
  • Arrange tomato on plates, drizzle with 1 tsp walnut vinaigrette and season to taste. In a bowl, combine walnuts, feta, preserved lemon rind, parsley and pomegranate seeds, drizzle with 1 tbsp walnut vinaigrette and season to taste with freshly ground black pepper. Divide walnut salad between plates, drizzle with remaining vinaigrette and serve.
Note George Sinclair makes his own preserved lemons. Place 250gm coarse salt, 10 scrubbed and quartered lemons, 1 bay leaf, 1 cinnamon quill and 150ml lemon juice in a sterilised airtight container. Pour over enough warm water to cover lemons, cover with Go-between and seal. Store in a cool, dark place, turning occasionally, for 2-3 months before using. Alternatively, you can buy preserved lemons from select delicatessens. To remove pomegranate seeds, halve pomegranate and use a small metal spoon to scoop out seeds, removing any pith. Walnut oil is available from select delicatessens.

“My partner and I relished a lovely salad at Yellow Bistro in Sydney’s Potts Point. It was tomato-based, with pomegranate seeds, walnuts and soft cheese. Would you please ask George Sinclair to share his recipe?”
Jo Gintly, via email

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.

×