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. 

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.

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.

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.

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.

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.

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.

Matt Moran: Baby vegetable salad with goat’s curd cigar


You'll need

100 gm hazelnuts 2 bunches baby carrots, trimmed 6 baby fennel bulbs 2 bunches asparagus, trimmed ½ cauliflower, cut into florets To serve: baby cress   Pickled baby beetroot 300 ml white wine vinegar 1 garlic clove, crushed 1 tsp black peppercorns 1 tsp caster sugar 2 bunches baby beetroot   Grape gel 250 ml (1 cup) grape juice ¼ tsp agar-agar (see note 1 tsp red wine vinegar   Hazelnut dressing 40 gm honey 1 tbsp white wine vinegar 1 tsp Dijon mustard ½ garlic clove, crushed 110 ml hazelnut oil   Goat’s curd cigar For deep-frying: vegetable oil 6 spring roll wrappers (see note) 1 eggwhite, lightly beaten, for brushing 100 gm goat’s curd

Method

  • 01
  • For pickled baby beetroot, combine all ingredients (except beetroot) in a saucepan with 1 litre of water and bring to the boil. Remove from heat and cool to room temperature. Add beetroot, return to heat and bring to the boil. Reduce heat to medium and simmer until tender (10-15 minutes), then cool. Peel and halve beetroot, and set aside.
  • 02
  • For grape gel, whisk juice and agar-agar in a small saucepan over medium heat, bring to the boil, reduce heat to low, simmer for 2 minutes, cool, refrigerate until set (1 hour). Makes 250ml. Grape gel will keep refrigerated for 3 days. Before serving, purée with a hand-held blender and add vinegar to taste.
  • 03
  • For hazelnut dressing, whisk honey, vinegar, mustard and garlic until combined, whisk in hazelnut oil, season to taste and set aside.
  • 04
  • Preheat oven to 180C. Place hazelnuts on an oven tray and roast until golden (5-6 minutes). Cool, rub with a tea towel to remove skins, coarsely chop and set aside.
  • 05
  • For goat’s curd cigar, heat oil to 180C in a deep-fryer or deep-sided frying pan. Lightly brush spring roll wrappers with eggwhite, then roll each wrapper around a 3cm-diameter metal cylinder to form a tube. Deep-fry cylinders in batches until crisp and golden (2-3 minutes; be careful as hot oil will spit), and drain on absorbent paper. Cool, then carefully remove wrappers from cylinders. Just before serving, pipe goat’s curd into cylinders using a piping bag fitted with a 2cm plain nozzle.
  • 06
  • Blanch carrots and fennel until just tender (3-5 minutes), then refresh. Blanch asparagus and cauliflower until just tender (1-2 minutes), refresh and set aside.
  • 07
  • Lightly dress baby vegetables with hazelnut dressing. Place a few dots of grape gel on each plate, arrange vegetables and beetroot over, top with cigar, scatter over hazelnuts and cress, drizzle with extra dressing and serve.
Note Agar-agar is a setting agent derived from seaweed and is available from health-food shops. Spring roll wrappers are available from select delicatessens and Asian grocers.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

“I’m throwing a dinner party and would be very grateful if chef Matt Moran of Brisbane’s Aria would share the recipe for his salad with goat’s curd cigar.”
Lyn Melrose, Gold Coast, Qld

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 6 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 6 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.

×