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.

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.

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.

Cotoletta of free-range pork with Italian coleslaw


You'll need

4 pork cutlets (about 280gm each), trimmed and bones cleaned 160 gm panko crumbs (see note) 20 gm parmesan, finely grated 2 tbsp flat-leaf parsley, finely chopped Finely grated rind of 1 lemon 3 eggs 125 ml (½ cup) milk For dusting: seasoned plain flour 125 ml (½ cup) vegetable oil 80 gm unsalted butter, coarsely chopped To serve: lemon wedges and Dijon mustard   Italian coleslaw 175 gm podded peas (about 500gm unpodded) ¼ white cabbage (about 300gm), very thinly sliced on a mandolin 1 baby fennel bulb, thinly sliced on a mandolin ½ Spanish onion, thinly sliced on a mandolin 3 radishes, thinly sliced on a mandolin ½ cup (loosely packed) each basil, mint and flat-leaf parsley, coarsely torn ¼ cup (firmly packed) watercress sprigs 1 tbsp salted capers, rinsed 20 gm parmesan, finely grated 80 ml (1/3 cup) extra-virgin olive oil 2 tsp chilli oil 2 tbsp lemon juice

Method

  • 01
  • Working with one cutlet at a time, place between two pieces of plastic wrap and flatten with a meat mallet until about 1cm thick. Repeat with remaining cutlets and set aside until required.
  • 02
  • Combine panko crumbs, parmesan, parsley and lemon rind in a bowl, season to taste and toss to combine. Lightly beat egg and milk together in a large bowl and set aside. Lightly dust cutlets in seasoned flour, then coat with eggwash, then breadcrumbs, shaking off excess in between. Place on a baking tray and refrigerate until required.
  • 03
  • Meanwhile, for Italian coleslaw, blanch peas in boiling salted water until tender (1-2 minutes), refresh and drain. Combine in a large bowl with cabbage, fennel, onion, radish, herbs, watercress, capers and parmesan and toss to combine. Just before serving, add oils and juice, season to taste, toss lightly to combine.
  • 04
  • Meanwhile, preheat oven to 160C. Heat half the oil in a large frying pan over medium heat, add half the butter and heat until foaming. Add cutlets in batches and cook, turning once, until golden and cooked through (4-5 minutes each side), drain on absorbent paper, then transfer to a baking tray lined with absorbent paper. Place in oven to keep warm. Wipe pan with absorbent paper and repeat with remaining oil, butter and cutlets. Season to taste, serve hot with Italian coleslaw, lemon wedges and Dijon mustard.
Note Panko are flaky, dried Japanese breadcrumbs available from Japanese grocers. If unavailable, substitute dried breadcrumbs.

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

“We had a beautiful meal with overseas guests at the European in Melbourne. We were unanimous in declaring the Italian coleslaw as a new favourite. It’s offered with the pork dish and I’d love the recipe.”
Dan Joyce, Northcote, Vic

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.

×