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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

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.

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.

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.

Post at Como The Treasury's smoked mozzarella and eggplant mezzalune with tomato, squash and zucchini


"Post's mezzalune is a flavour-packed pasta dish. I'd love to get the recipe."

Aarthi Lakshman Leederville, WA

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

40 gm Parmigiano-Reggiano, finely grated, plus extra to serve 1 yellow squash, thinly sliced on a mandolin ½ small green zucchini thinly sliced into rounds on a mandolin 6 female zucchini flowers, stamens removed, flowers torn (optional) Extra-virgin olive oil and microherbs, to serve   Eggplant filling 1 eggplant (480gm), halved lengthways 2 tsp olive oil 85 gm smoked mozzarella, coarsely grated 2 tbsp finely grated Parmigiano- Reggiano Finely grated rind and juice of ½ lemon   Pasta dough 180 gm “00” flour Pinch of sweet paprika 3 egg yolks, at room temperature 1 egg, at room temperature 1 tsp extra-virgin olive oil   Golden tomato sauce 80 ml (1/3 cup) extra-virgin olive oil 1 garlic clove, very thinly sliced 200 gm yellow cherry tomatoes 2 tsp lemon juice, or to taste

Method

  • 01
  • Preheat oven to 160C and line 2 oven trays with baking paper. For eggplant filling, score a shallow cross-hatch pattern into flesh of eggplant, season and drizzle with olive oil, then roast flesh-side down on a tray until tender when pierced with a skewer (40 minutes). Scoop out flesh and purée in a blender, then transfer to a bowl while still hot and stir in cheeses, leaving some unmelted (2-3 minutes; if cheese becomes stringy, set aside to cool a moment longer). Add lemon rind and juice, season to taste, stir to combine, cover and refrigerate until chilled (20-30 minutes).
  • 02
  • Meanwhile, scatter Parmigiano-Reggiano over second oven tray to form a 20cm x 20cm square, then bake until golden and crisp (4-5 minutes). Cool on tray, then coarsely break up.
  • 03
  • For pasta dough, heap flour onto a clean dry surface, add paprika and 1 tsp fine sea salt, and create a well in the centre. Add yolks and egg, and olive oil to well, whisk eggs and oil with a fork to combine, then begin incorporating flour to form a stiff dough. Spritz lightly with water if necessary to help just bring dough together. Scrape away and discard dried clumps of flour from the surface, then knead dough until silky, but firm (5 minutes). Wrap in plastic wrap and rest for 30 minutes.
  • 04
  • For golden tomato sauce, combine olive oil and garlic in a cold frying pan and stir over medium-high heat until garlic starts to colour (2-3 minutes). Add tomatoes, stir until starting to split (30-40 seconds), then purée in a blender. Add lemon juice, season to taste, then press though a fine strainer (discard skins and seeds).
  • 05
  • Halve pasta dough and rewrap one half while you work with the other. Roll dough with a rolling pin to fit through the widest setting of a pasta machine. Reduce setting by one notch and repeat, then reduce another notch and pass through once more. Fold pasta by thirds, turn 90 degrees and roll with a rolling pin again to fit the widest setting on the pasta machine. Repeat folding and rolling twice more, reducing the setting notch by notch, then roll through remaining settings until 1mm thick. Place on a surface lightly dusted with flour, cut out rounds with an 8cm cutter and cover loosely with plastic wrap to prevent drying. Working in batches, run a wet finger around the edge of the rounds and spoon 2 tsp filling onto each. Fold pasta over to create half-moon shapes and press to seal. Place on a lightly floured tray and repeat with remaining dough and filling.
  • 06
  • Cook pasta in a large saucepan of boiling salted water until al dente (2½-3 minutes), then drain.
  • 07
  • To serve, gently warm tomato sauce, divide pasta among bowls, top with sauce, squash, zucchini slices and torn flowers, drizzle with extra-virgin olive oil, and finish with grated Parmigiano-Reggiano, herbs and parmesan crisps.

Smoked mozzarella is also called smoked fior di latte (indicating it's made from cow's milk rather than buffalo milk) and is availbale from Paesanella


At A Glance

  • Serves 6 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 6 people

Featured in

April 2016

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Chocolate cremeux with caramel

Italian recipes

recipes

O Tama Carey's fresh kefir curd with kithul, roasted coconut and apple

Fast autumn recipes

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Chocolate recipes

recipes

Panettone, ricotta and peach cake

Apple recipes

recipes

Saltimbocca alla Romana

Autumn vegetarian recipes

recipes

Roast lamb loin with couscous and pumpkin

Almond recipes

recipes

conversion tool

 
get the latest news

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

×