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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.

Grilled aged Scotch fillet with zhoug butter and tahini cream


"Mr Carsisi's aged Scotch fillet is a family favourite. Could you please print the recipe?"
Simon McArthur, East Melbourne, Vic

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

1 sweet potato (about 650gm), cut into wedges 1 butternut pumpkin (about 1kg), cut into wedges 80 ml (1/3 cup) olive oil 4 aged Scotch fillets (about 250gm each), at room temperature 1 tbsp currants   Tahini cream 60 gm hulled tahini Juice of ½ lemon 1 garlic clove, crushed   Zhoug butter 1 tsp caraway seeds 1 cup (loosely packed) coriander 3 long green chillies, seeds removed, coarsely chopped 2½ tbsp olive oil 2 garlic cloves, crushed ½ tsp ground cumin ¼ tsp ground cardamom 125 gm butter, coarsely chopped Juice of ½ lemon

Method

  • 01
  • Preheat oven to 220C. Place sweet potato and pumpkin on separate oven trays lined with baking paper, drizzle half the oil over, season to taste and roast, turning occasionally, until golden (30-40 minutes).
  • 02
  • For tahini cream, combine ingredients with 60ml water in a bowl and whisk until a creamy drizzling consistency, season to taste and set aside.
  • 03
  • For zhoug butter, dry-roast caraway seeds until fragrant (30 seconds), pound in a mortar and pestle to a coarse powder and transfer to a food processor. Add coriander, chilli, oil, garlic, spices and 40ml water, process until smooth, season to taste and set aside. Heat butter in a saucepan over medium heat, stirring occasionally, until golden nut-brown (2-3 minutes). Remove from heat, add lemon juice and season to taste. Add zhoug paste, stir to combine and set aside.
  • 04
  • Heat a barbecue to medium-high heat. Season steaks to taste, drizzle with remaining oil and grill, turning once, until cooked to your liking (8-10 minutes for medium-rare). Set aside to rest in a warm place (10 minutes).
  • 05
  • Divide sweet potato and pumpkin among serving plates, add steak, drizzle with zhoug butter, scatter with currants and serve with tahini cream.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2014

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