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.

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.

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.

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.

Scorched corn, Manchego and jalapeño croquettes with green Tabasco aïoli


"The Spanish corn croquettes at Bivouac would be perfect at my drinks party. Would you print the recipe?"
Prudence Salvaggi, Highgate, WA

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

5 corn cobs, husks and silk removed 120 gm butter, coarsely chopped 120 gm plain flour 70 gm drained canned pickled jalapeños, finely chopped 2 tbsp finely chopped coriander 1 dried chipotle chilli, finely chopped 200 gm Manchego, finely grated 65 gm chèvre, coarsely chopped 120 gm (2 cups) panko crumbs 2 eggs, lightly beaten 300 gm (2 cups) plain flour For deep-frying: vegetable oil   Tabasco aïoli 1 tbsp green Tabasco 75 gm aïoli

Method

  • 01
  • For corn stock, boil 3 corn cobs in 1.5 litres water in a large saucepan over high heat until corn is tender (10 minutes). Reduce heat and simmer until water is infused with flavour (30 minutes). Strain (discard cobs) and measure 1 litre stock (add hot water if necessary).
  • 02
  • Meanwhile, scorch remaining corn cobs over a naked flame until kernels are blackened (6-8 minutes), cut kernels from cobs and set aside.
  • 03
  • Melt butter in a saucepan over medium heat, add flour and stir continuously until smooth (2-4 minutes). Cook for another 2 minutes to cook out flour. Add 250ml corn stock, beating with a wooden spoon to incorporate, and cook until thickened (8-10 minutes). Repeat until all stock is incorporated. Reduce heat to low, add corn, jalapeño, coriander and chilli, then remove from heat and stir in cheeses. Pour into a 20cm x 30cm baking dish lined with baking paper, smooth top and refrigerate until set (overnight).
  • 04
  • Turn mixture out onto a board and cut into 3cm x 8cm pieces (makes about 10). Place panko crumbs, flour and egg in separate bowls and dip croquettes, one at a time, in flour, then egg and then panko, shaking off excess in between.
  • 05
  • Heat vegetable oil in a large saucepan over high heat to 180C. Deep-fry croquettes in batches, turning occasionally, until golden (3-4 minutes; be careful, hot oil will spit). Drain on paper towels and scatter with sea salt.
  • 06
  • For Tabasco aïoli, stir Tabasco into aïoli and serve with hot croquettes.

Note Begin a day ahead to set the croquette mixture.


At A Glance

  • Serves 5 people
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At A Glance

  • Serves 5 people

Featured in

Jun 2014

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