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.

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.

Seafood khoresh


"I am craving the seafood stew we ate at Peel St in Adelaide recently. Please ask the chef his secret."
Kate Alfred, Barton, ACT

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 25 gm butter, diced 2 onions, finely chopped 1 tsp ground cinnamon 4 cardamom pods, crushed 400 ml freshly squeezed orange juice 350 ml chicken stock 400 gm skinless snapper fillets, cut into 4 pieces 16 cockles, scrubbed 16 black mussels, debearded and scrubbed 8 uncooked prawns, peeled and cleaned 1 medium squid (about 120 gm), cleaned and sliced into 2cm-wide strips 1 carrot, julienned 2 oranges, segmented 1 tsp orange-blossom water Juice of 1 lime 80 gm pistachios, roasted and lightly crushed ¾ cup each (loosely packed) mint, coriander and flat-leaf parsley, coarsely chopped, plus extra to serve 40 gm flaked almonds, toasted To serve: boiled moghrabieh (see note)   Candied orange zest 200 gm caster sugar Finely sliced rind of 1 orange

Method

  • 01
  • For candied orange zest, boil rind in a small saucepan over medium-high heat to remove bitterness (8-10 minutes), then drain. Stir sugar in a small saucepan with 250ml water to dissolve, then bring to the boil, add rind and simmer until syrupy (8-10 minutes). Transfer with a slotted spoon to a tray and set aside to cool (discard liquid).
  • 02
  • Heat oil and butter in a large saucepan over medium heat, add onion and stir occasionally until tender (5-6 minutes), then add spices and cook until fragrant (1-2 minutes). Increase heat to high, add orange juice and stock, season to taste and boil until reduced by half (15-20 minutes).
  • 03
  • Reduce heat to low, add snapper, cockles, mussels, prawns and squid and half the carrot. Cover with a lid and cook until seafood is just cooked through (5-7 minutes). Transfer seafood with a slotted spoon to a serving platter and cover with foil to keep warm.
  • 04
  • Add half the orange segments to pan with remaining carrot, orange-blossom water, lime juice, half the pistachios, candied orange zest and herbs. Pour mixture over fish, scatter with almonds, and remaining pistachios and orange segments, and extra herbs. Serve warm with moghrabieh.
Note Moghrabieh, a large, round couscous, is available from select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2014

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