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. 

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.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Lemony fish soup


"The fish soup at The Fish House is elegantly simple, with impressive flavour. Could you ask for the recipe?"
Ann Dabney, Coolangatta, Qld

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

2 tbsp olive oil 500 gm Desiree potatoes (about 2), diced 4 celery stalks, diced 1 onion, diced 250 ml white wine 250 ml (1 cup) chicken stock ½ cup (loosely packed) flat-leaf parsley, plus extra to serve ¼ cup (loosely packed) dill, plus extra to serve 3 small snapper (1kg each), filleted and skinned, bones and head reserved for stock Juice of 2 lemons To drizzle: extra-virgin olive oil To serve: crusty bread   Fish stock 1 fennel bulb, quartered 1 onion, quartered 1 leek, coarsely chopped 1 fresh bay leaf 4 thyme sprigs 2 tsp white peppercorns, coarsely cracked

Method

  • 01
  • For fish stock, combine ingredients, fish bones and fish head in a large saucepan, cover with 1.5 litres cold water and add a generous pinch of salt. Bring to the boil, reduce heat and simmer until vegetables are tender (15- 20 minutes). Strain and set aside. Makes about 1 litre.
  • 02
  • Heat olive oil in a large saucepan over medium-high heat, add potato, celery and onion and stir continuously until potato softens (10-12 minutes). Add wine, chicken stock, herbs and fish stock, bring to the boil and cook until vegetables are tender (25-30 minutes).
  • 03
  • Coarsely chop 4 snapper fillets, add to soup with lemon juice and simmer until fish is cooked (5 minutes). Season to taste and blend with a hand-held blender until smooth (be careful, hot soup can splash).
  • 04
  • To serve, finely chop remaining 2 snapper fillets, add to soup and bring back to boil. Remove from heat and divide soup among bowls, scatter with parsley and dill, drizzle with extra-virgin olive oil and serve with warm crusty bread.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2014

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