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. 

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.

Holy roller hot wings


"I'm a big fan of the scarily hot chicken wings at Mighty Mighty. Would you get the recipe?"
Brian Sharp, Earlville, 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

24 chicken wingettes For deep-frying: vegetable oil To serve: mustard cress   Pickled celery 125 ml (½ cup) apple cider vinegar 40 gm demerara sugar 25 gm sea salt flakes 1 fresh bay leaf Juice and thinly peeled rind of ½ orange 1 tsp yellow mustard seeds 2 celery stalks, thinly sliced on an angle   Holy roller hot sauce 250 gm habanero chillies (about 10) 2 tsp canola oil 30 gm birdseye chillies (about 10), coarsely chopped ½ onion, coarsely chopped 2 garlic cloves, coarsely chopped 25 gm canned chipotle chillies in adobo (see note) 1 tbsp tomato paste 65 ml light corn syrup (see note) 50 gm light muscovado sugar or brown sugar 1 tsp sweet paprika ½ tsp ground cayenne pepper 75 ml tomato juice 50 ml apple cider vinegar 1 ghost chilli (see note)   Ranch sauce 2 tsp canola oil 1 each spring onion and garlic clove, thinly sliced ½ tsp each garlic powder and onion powder 25 gm tomato paste 50 ml apple cider vinegar 165 gm sour cream 50 gm Gorgonzola piccante 15 gm canned chipotle chillies in adobo 2 tsp Tabasco   Spice rub 50 gm light muscovado sugar or brown sugar 1 tsp each paprika and cumin seeds Juice and finely grated rind of 1 lime ¼ tsp ground cayenne pepper 1 tbsp canola oil

Method

  • 01
  • For pickled celery, bring ingredients, except celery, and 250ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Remove from heat, add celery, then transfer to sterilised jars, seal and refrigerate to pickle (2 days). Pickled celery will keep refrigerated for 2 months.
  • 02
  • For holy roller hot sauce, preheat oven to 200C, spread habanero chillies in a roasting pan lined with baking paper and roast until starting to blacken (25-30 minutes). Meanwhile, heat oil in a frying pan over medium-high heat and fry birdseye chillies, onion and garlic, stirring occasionally, until starting to caramelise (6-8 minutes). Add chipotle and tomato paste and cook, stirring occasionally, until thickened (3-5 minutes). Add corn syrup, sugar, paprika and cayenne and bring to the boil, stirring continuously. Add tomato juice, vinegar and ghost chilli and simmer, stirring occasionally, until thick (45-50 minutes). Blend until smooth, season to taste with salt, transfer to sterilised jars and refrigerate until required. Holy roller sauce will keep refrigerated for 2 weeks.
  • 03
  • For ranch sauce, heat oil in a saucepan over medium-high heat, add spring onion and garlic and stir occasionally until tender (3-4 minutes), add garlic and onion powders, stir to combine, stir in tomato paste, deglaze pan with vinegar and cool. Blend in a food processor with remaining ingredients until smooth, season and refrigerate. Ranch dressing will keep refrigerated for 3 days.
  • 04
  • Cook chicken wings in batches in a large saucepan of boiling water until cooked through (4-6 minutes), drain, rinse and cool completely.
  • 05
  • Meanwhile, for spice rub, process ingredients in a blender until smooth, then rub over wings and refrigerate for flavours to develop (6-8 hours; this can be done up to 2 days ahead).
  • 06
  • Heat vegetable oil in a saucepan to 180C. Deep-fry chicken in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful, as hot oil spits), then drain on paper towels. Toss in holy roller hot sauce and serve hot with pickled celery, ranch sauce and mustard cress.

Note Makes 24 hot wings. Begin this recipe two days ahead to pickle the celery. Beware: the holy roller sauce is very, very hot indeed. Chipotle chillies in adobo are available from delicatessens and Mexican food shops. Corn syrup is available from health-food stores and supermarkets. Ghost chillies are extremely hot chillies available from select grocers. If they're unavailable substitute with 3 extra birdseye chillies.


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Featured in

Dec 2014

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