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. 

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.

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.

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.

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.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

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.

Scallop pies


"I'm craving the scallop pie I ate at Jackman & McRoss while on holiday in Tasmania. May I have the recipe?"
Sara Hart, Lane Cove, 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

2 carrots, finely diced 200 gm (about 2) Dutch cream potatoes, finely diced 60 ml (¼ cup) olive oil 2 onions, finely chopped 2 garlic cloves, finely chopped 3 celery stalks, diced 1 tbsp green peppercorns in brine, drained 150 ml dry white wine 1 tbsp curry powder 200 ml pouring cream 1 cup (75gm) podded peas (about 150gm unpodded) 1 cup (165gm) corn kernels (from 1 cob) 1 tbsp dashi powder (see note) 25 gm dried wakame, soaked in boiling water for 5 minutes, drained and coarsely chopped (see note) 750 gm butter puff pastry (see note) 24 scallops, roe removed 1 egg, lightly beaten

Method

  • 01
  • Preheat oven to 180C. Combine carrots and potatoes in a bowl with half the olive oil and season to taste. Spread on a baking tray lined with baking paper and roast until tender and slightly browned (25-30 minutes). Set aside.
  • 02
  • Heat remaining olive oil in a frying pan over medium-high heat and sauté onion, garlic, celery and peppercorns until tender but not browned (2-3 minutes). Add wine and curry powder and simmer until reduced by a third (5-7 minutes). Add cream, peas, corn and dashi, then stir in roasted vegetables and wakame and remove from heat.
  • 03
  • Increase oven to 200C. Roll out pastry on a floured surface to 3mm thick and line six 10cm x 13cm oval pie tins, then cut out ovals to fit tops of pies. Fill cases with vegetable mixture and top each with 4 scallops. Brush pastry edges with water and top with pastry lids, crimp edges and brush with egg. Refrigerate for 15 minutes to rest, then bake until golden and puffed (20-25 minutes). Serve pies hot.

Note Jackman & McRoss makes its own pastry, but we've cheated and bought ours in. Dashi powder and wakame are available from Asian grocers. We use Carême pastry, which comes in pre-rolled 375gm sheets.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2015

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