Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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. 

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."

Grilled pistachio and chocolate millefeuille


"Rockpool Bar & Grill's millefeuille isn't traditional, but it is delicious. Will they reveal their secrets?"
Chia Lee, St Kilda, 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

300 gm dark chocolate (64% cocoa solids) 100 gm milk chocolate, finely chopped 100 gm royaltine (see note) To serve: pistachio ice-cream   Pistachio crème pâtissière 150 gm caster sugar 225 gm pistachio kernels 200 ml milk 50 gm caster sugar 3 egg yolks 3 tsp each plain flour and cornflour   Milk chocolate mousse 125 gm milk chocolate, finely chopped 200 gm thickened cream 1 egg 25 gm caster sugar 25 ml milk 1 titanium-strength gelatine leaf, softened in cold water for 5 minutes

Method

  • 01
  • For pistachio crème pâtissière, stir sugar and 40ml water in a saucepan over medium heat until sugar dissolves, then simmer without stirring until syrup reaches 115C on a sugar thermometer. Add pistachios and stir mixture with an oiled spoon until pistachios are coated and starting to toast (1-2 minutes). Transfer to a lightly oiled tray and leave to cool, then process pistachios in a food processor to crumbs. Bring milk just to a simmer in a saucepan over medium heat. Whisk sugar, yolks, flour and cornflour in a bowl until smooth and pale, then add a little warmed milk and whisk to combine. While whisking continually, add remaining milk. Pour into a clean pan and whisk continuously over medium heat until mixture comes to the boil. Reduce heat to low and cook, whisking continuously, until thickened and flour is cooked out (2-3 minutes). Transfer to a container, stir in three-quarters of pistachio crumbs (reserved remainder for serving), cover directly with plastic wrap to stop a skin forming and refrigerate to cool. Just before serving, whisk to a smooth consistency and transfer to a piping bag fitted with a medium-sized plain nozzle.
  • 02
  • For milk chocolate mousse, melt chocolate in a bowl placed over simmering water, then keep warm. Whisk cream in a bowl to medium peaks and set aside. Whisk egg and sugar in a separate bowl over a saucepan of simmering water until thick and ribbon consistency (5-7 minutes), then remove from heat and set aside. Heat milk in a small saucepan over medium heat. Squeeze excess water from gelatine and add to milk, stir to combine, then add to chocolate and stir to just combine (do not overstir). Fold chocolate mixture into egg mixture, leave to cool slightly, then fold in whipped cream. Transfer to a container and refrigerate to set. Just before serving, gently whisk and transfer to a piping bag fitted with a medium-sized plain nozzle.
  • 03
  • Temper dark chocolate. Spread tempered dark chocolate into a 23cm x 15cm rectangle on a large tray lined with baking paper and refrigerate until set. Cut into six 7.5cm squares with a sharp knife, then refrigerate until required.
  • 04
  • Melt milk chocolate in a bowl placed over a saucepan of simmering water, add royaltine, stir to combine, then transfer to a tray lined with baking paper. Top with another sheet of baking paper and gently roll out into a 23cm x 30cm rectangle with a rolling pin. Refrigerate to set, remove top piece of baking paper and cut with a hot knife into twelve 7.5cm squares.
  • 05
  • Place a milk chocolate square on a serving plate, pipe a little milk chocolate mousse over, top with a second milk chocolate square, pipe a little pistachio crème pâtissière over then top with a dark chocolate square. Scatter with reserved pistachio and top with a scoop of pistachio ice-cream. Repeat with remaining ingredients and serve.

Note Royaltine is a crushed tuile biscuit. It's available from specialty food shops. If it's unavailable, substitute crushed chocolate coffee wafers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2014

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