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.

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.

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.

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.

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.

Silverbeet and feta kibbeh with kasundi


"I've been on the hunt for a really good kibbeh recipe and recently I discovered a great version at Hobart's Berta. Please can you print their recipe for me?"
Salma Campbell, Annandale, 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 floury potatoes (such as sebago) 100 gm coarse burghul, soaked in cold water for 5 minutes and squeezed dry 30 gm plain flour ¼ tsp each ground allspice, ground cinnamon, ground cumin and ground coriander For deep-frying: vegetable oil For serving: lemon wedges   Kasundi 1 tbsp olive oil 1 Spanish onion, finely chopped 1 garlic clove, finely chopped ½ long red chilli, finely chopped 1 tsp each cumin and smoked paprika 700 gm tomato passata Pinch of caster sugar 1 cup (loosely packed) coarsely chopped coriander   Kibbeh filling 2 tbsp olive oil 1 onion, finely diced 1 garlic clove, finely sliced 300 gm silverbeet leaves, coarsely chopped 35 gm (¼ cup) pine nuts, toasted ¼ tsp each allspice and ground cumin 100 gm Persian feta   Cucumber salad 2 Lebanese cucumbers, shaved lengthways on a mandolin 1 cup (loosely-packed) coriander leaves ¼ bunch baby parsley leaves 1 long red chilli, finely sliced 6 heirloom radishes, thinly sliced on a mandolin 150 gm (about 8) heirloom tomatoes, halved

Method

  • 01
  • For kasundi, heat olive oil in a small saucepan over medium heat and cook onion, garlic and chilli until soft (8 minutes), then add spices and cook for a further 2 minutes. Add passata and sugar and stir occasionally until thickened (15-17 minutes), then season to taste, add coriander, stir to combine and keep warm.
  • 02
  • Preheat oven to 120C. Cover potatoes with cold salted water in a saucepan over medium-high heat and boil until tender (45 minutes). Drain and peel, then dry for 10 minutes in oven. Pass through a potato ricer or push through a coarse sieve, then add burghul, flour and spices, season with a ¼ tsp of salt and ground black pepper, mix well to combine and set aside.
  • 03
  • For kibbeh filling, heat olive oil in a saucepan over low heat, add onion and garlic, and cook until tender and golden (10-12 minutes). Increase heat to medium, add silverbeet with 60ml water and cook until leaves are wilted (3 minutes). Spread silverbeet mixture on a tray to cool completely, then combine with pine nuts, spices and feta in a bowl, season to taste and set aside until required.
  • 04
  • Take a 40gm ball of potato mixture and flatten on a sheet of baking paper to a 4mm-thick disc about 12cm in diameter and place a 45gm ball of filling in the centre and shape dough around filling to form a seamless oval. Repeat with remaining potato mixture and filling. Heat vegetable oil in a deep saucepan to 180C and fry kibbeh in batches (be careful, hot oil will spit) until golden and crisp (4-5 minutes). Drain on paper towels and season to taste with sea salt.
  • 05
  • For cucumber salad, combine ingredients in a bowl and serve with silverbeet and feta kibbeh, warm kasundi and a wedge of lemon.

Note At Berta these kibbeh are served with a herb yoghurt.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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