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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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.

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.

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. 

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

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.

One Ford Street's spelt maltagliati with tiger prawns and shellfish sauce


"Would you please ask One Ford Street for the recipe for maltagliati with tiger prawns?"

David Parker, Rozelle, 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 cups firmly packed basil, plus extra to serve 50 ml olive oil 400 gm fresh or frozen broad beans   Shellfish stock 2 tbsp olive oil 1 carrot, coarsely chopped 1 celery stalk, coarsely chopped 3 golden shallots, coarsely chopped 4 garlic cloves, coarsely chopped 1 kg ripe tomatoes, coarsely chopped 1 kg (about 26) large raw tiger prawns, peeled, deveined, shells and heads reserved   Pasta dough 500 gm (31/3 cups) white spelt flour (see note) 100 gm eggs (about 2) 200 gm egg yolks (about 12) 2 tsp extra-virgin olive oil

Method

  • 01
  • For shellfish stock, heat oil in a large saucepan over medium heat, add carrot, celery, shallot and garlic and sauté until very tender (8-10 minutes). Add tomato and prawn shells and heads, and cook until shells just start to turn pink (2-3 minutes). Add 1½ litres water, bring to a simmer over high heat, then reduce heat and simmer gently for 20 minutes. Cool for 30 minutes, then blend with a stick blender and strain through a fine sieve into a large frying pan, pressing to extract all liquid (discard solids). Simmer stock until reduced by three-quarters (35-40 minutes).
  • 02
  • Meanwhile for pasta dough, mix flour, eggs, yolks, oil and 2 tsp fine sea salt in a large bowl until combined, then knead on a lightly floured bench until smooth and elastic (5 minutes; or mix and knead dough in an electric mixer fitted with a dough hook). Wrap dough in plastic wrap and leave to rest for 30 minutes.
  • 03
  • To make a basil oil, pound basil with a mortar and pestle until finely crushed, then stir in olive oil to form a thick, smooth paste. Season to taste.
  • 04
  • Divide pasta into 4 pieces. Working with a piece at a time, and keeping remaining covered, roll in a pasta machine, starting on the widest setting and roll and fold until smooth, then reduce settings notch by notch as you roll until 1mm thick. Lightly dust with flour and cut into uneven rectangle shapes. Set aside on a tray.
  • 05
  • Blanch broad beans (1 minute; see cook’s notes) and peel.
  • 06
  • Bring stock to a simmer, add prawns and broad beans and simmer until just cooked (2-3 minutes). Cook pasta in a large saucepan of boiling salted water until al dente (about a minute). Drain, add to sauce and toss until well coated. Serve drizzled with a little basil oil and topped with basil leaves.

White spelt flour is available from select health-food shops.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

May 2016

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