Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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.

Whiskey pies


"I adore the whiskey pies from Le Bon Ton. May I please have the recipe?"
Bruce Wood, Carlton, Vic

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 ml freshly squeezed orange juice (from 3-4 oranges) 165 gm dried pitted dates 1½ tsp bicarbonate of soda 175 gm brown sugar 85 gm butter 2 eggs 170 gm plain flour, sieved 2½ tsp baking powder 1 tsp pure vanilla extract   Butterscotch sauce 90 gm caster sugar 1½ tbsp light corn syrup (see note) 75 ml thickened cream 50 gm butter, softened   Glazed pecans 30 gm light corn syrup 15 gm caster sugar 80 gm pecan nuts   Whiskey glaze 15 gm butter 60 gm caster sugar 30 ml whiskey   Sweet cream 2 tsp whiskey 250 ml (1 cup) thickened cream 1½ tsp caster sugar

Method

  • 01
  • Bring juice and dates to the boil in a large saucepan. Slowly stir in bicarbonate soda, being careful as mixture will bubble up. Cook until slightly softened (2 minutes), then remove from heat and set aside to cool completely (40-50 minutes). Coarsely mash date mixture with a fork and set aside.
  • 02
  • For butterscotch sauce, bring sugar and corn syrup to the boil in a saucepan over high heat, stirring to dissolve sugar, then simmer until amber in colour and syrup reaches 180C (5-7 minutes). Remove from heat, slowly add cream and butter (be careful, hot mixture may spit) and stir until combined, then set aside to cool completely (40-50 minutes).
  • 03
  • For glazed pecans, preheat oven to 150C and line an oven tray with baking paper. Stir corn syrup, sugar and 1 tsp water in a saucepan over medium heat until sugar dissolves (1-2 minutes). Add pecans, stir to coat, then transfer nuts to lined oven tray, separating each nut and bake, rotating tray once, until nuts are golden brown (7-9 minutes). Set aside to cool (10-15 minutes).
  • 04
  • For whiskey glaze, melt butter in a small saucepan over medium heat. Add sugar and a small pinch salt and 1 tsp water, stir, remove from heat and add whiskey.
  • 05
  • Preheat oven at 150C and grease four 12cm-diameter metal pie tins. Beat brown sugar and butter in an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating well and scraping down sides of bowl after each addition. Add flour, baking powder and vanilla, and mix to combine, then stir in date mixture. Spoon mixture into pie tins to three-quarters full, smooth tops and bake until a skewer inserted withdraws clean (20-25 minutes). Brush glaze over pies while warm and set aside to cool (30-40 minutes).
  • 06
  • For sweet cream, whisk ingredients in an electric mixer until stiff peaks form (2-3 minutes).
  • 07
  • To serve, turn pies out, spoon cream on top, drizzle with butterscotch sauce and top with glazed pecans.

Note Light corn syrup is available from select supermarkets and delicatessens.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Nov 2015

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Elderflower, Champagne and berry jellies

Banana recipes

recipes

Prosecco jellies with Aperol granita

Cheesecake recipes

recipes

Chocolate cremeux with caramel

Autumn dessert recipes

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Balsamic caramel figs with ricotta mousse

recipes

Strawberry recipes

Cognac and hazelnut affogato

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×