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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

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. 

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.

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.

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.

Chicken and parsley terrine with zucchini salad


"My partner, Jade, and I recently celebrated our engagement with dinner at Bistro Dom. We particularly enjoyed the terrine. Would they kindly share the recipe so we can recreate it at home? "
Jon McAlpine, Brighton, SA

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. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

10 golden shallots 1 chicken (about 1.4kg) 750 ml dry white wine 2 carrots, coarsely chopped 1 leek (white part only), finely chopped 5 flat-leaf parsley sprigs, plus 1 cup (loosely packed) flat-leaf parsley, finely chopped 2 thyme sprigs 2 fresh bay leaves 2 garlic cloves 1 tbsp white peppercorns 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes Finely grated rind of 3 lemons   Zucchini salad 40 gm quinoa, rinsed under cold water 50 ml dry white wine vinegar Juice of 3 lemons 3 fresh bay leaves 1 garlic clove 150 ml extra-virgin olive oil 3 zucchini, thinly sliced lengthways on a mandolin

Method

  • 01
  • Halve 5 shallots lengthways. Rinse chicken, then place in a large saucepan with the halved shallots, wine, carrot, leek, parsley sprigs, thyme, bay leaves, garlic and peppercorns, and cover with cold water. Season to taste and simmer over low heat until chicken is cooked through (25-35 minutes). Transfer chicken to a plate, strain stock through a sieve lined with muslin into a clean saucepan (discard solids) and simmer over medium heat until reduced to 500ml (25-30 minutes). Season to taste, squeeze excess water from gelatine and stir into stock to dissolve.
  • 02
  • Shred chicken meat (discard skin and bones) and pour half the stock over meat and set aside to cool slightly. Finely chop remaining shallots and add to meat with finely chopped parsley and lemon rind. Press mixture into a 2-litre terrine mould or loaf tin lined with plastic wrap. Pour remaining stock over (there may be a little stock left over) and press lightly. Wrap in plastic wrap, weight with food cans and refrigerate to set (6 hours). To serve, carefully turn out onto a serving plate or board and cut into thick slices.
  • 03
  • For zucchini salad, boil quinoa in a saucepan of salted water until tender (10-12 minutes), drain well and set aside to cool. Process vinegar, lemon juice, bay leaves, garlic, 100ml oil and 100ml water in a food processor until combined. Strain through a fine sieve into a bowl (discard solids), add remaining oil, whisk to combine and season to taste. Place zucchini in a bowl, pour dressing over, add quinoa, season to taste and set aside until zucchini softens slightly (3-4 minutes). Serve with slices of chicken terrine.

At A Glance

  • Serves 8 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 8 people

Featured in

Oct 2013

You might also like...

French recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

Charcuterie recipes

recipes

Crepes with honeyed oranges

French beef recipes

recipes

Pain perdu with pan-fried figs and spiced cream

A culinary Tour de France

recipes

Tuna and artichoke salad nicoise

Brioche recipes

recipes

Raisin pain au lait with honey quince and creme fraiche

Charcuterie recipes

recipes

Raclette with smoked bacon and fine herb salad

Peach and rosemary tarte Tatin with runny cream

recipes

conversion tool

 
get the latest news

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

×