Healthy Eating

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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.

Doughnuts with apple compote and custard


"Would Matt Forbes of Melbourne's Cobb Lane share his recipe for custard and apple doughnuts? They are awesome."
Libby Jones, Neutral Bay, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

300 gm (2 cups) strong baker’s flour 30 gm caster sugar, plus extra for dusting 9 gm (1 ½ sachets) dried yeast 2 eggs 55 ml milk 2 tsp dark rum 60 gm butter, coarsely chopped For deep-frying: vegetable oil   Bay leaf custard 400 ml milk 1 fresh bay leaf 80 gm caster sugar 65 gm egg yolks (3-4 yolks) 30 gm cornflour ½ tsp rosewater   Apple compote 2 each Granny Smith and pink lady apples, cored and diced 50 gm caster sugar

Method

  • 01
  • Mix dry ingredients and a pinch of salt in an electric mixer fitted with a dough hook on low speed to combine. Whisk eggs, milk, rum and 20ml water in a bowl and add to dry ingredients, mixing until a sticky dough forms. Continue mixing while adding butter, a little at a time, until dough is smooth (4-8 minutes). Place dough in a lightly oiled bowl, cover with plastic wrap and set aside in a draught-free place until doubled in size (1 hour).
  • 02
  • Roll out dough on a floured surface to 2cm thick. Cut out rounds with a floured 5cm cutter and place 8cm apart on trays lined with baking paper. Cover with a tea towel and set aside until doubled in size (30-45 minutes).
  • 03
  • For bay leaf custard, heat milk and bay leaf in a saucepan over medium heat to just below a simmer. Whisk sugar, yolks and cornflour in a bowl until smooth, then whisk in a little of the milk to loosen. Pour into saucepan and stir continuously over low-medium heat until mixture boils and thickens (4-6 minutes). Transfer to a container, cover surface with plastic wrap to prevent a skin forming and refrigerate until cool (2-3 hours). Once cool, whisk in rosewater.
  • 04
  • For apple compote, combine apples, sugar and 150ml water in a saucepan and bring to the boil over medium-high heat. Reduce heat, cover and simmer, stirring occasionally, until apple breaks down (6-8 minutes). Process in a blender until smooth and refrigerate until required.
  • 05
  • Preheat oil in a deep saucepan or deep-fryer to 160C. Deep-fry doughnuts in batches, turning occasionally, until golden and cooked (2-3 minutes; take care, hot oil will spit). Drain on paper towels and dust with caster sugar while warm. To serve, halve doughnuts crossways and fill with apple compote and custard. Best eaten warm on the day of making.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

May 2014

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