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.

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.

El Público's holy trinity flans with candied chilli and chocolate crumb


"I adore this divine flan from El Público and would love to recreate it at my next dinner party."

Helen Carruthers, Subiaco, 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

450 ml full cream milk 250 ml (1 cup) evaporated milk 200 ml condensed milk 4 eggs scraped seeds from ½ vanilla bean finely grated rind of ¼ orange 200 gm caster sugar   Candied chilli 100 gm caster sugar 1 long red chilli, seeds removed, thinly sliced   Chocolate crumb 35 gm (¼ cup) masa flour (see note) 1¼ tbsp Dutch-process cocoa powder, sieved 1 tbsp caster sugar 30 gm unsalted butter, softened

Method

  • 01
  • Combine milks in a large bowl. Add eggs, vanilla seeds and rind and whisk together. Cover and leave to infuse at room temperature for 30 minutes.
  • 02
  • Lightly butter six 220ml metal pudding moulds. Scatter sugar evenly in a large frying pan and cook over high heat, swirling pan occasionally, until melted, then stir with a spatula until deep caramel (4-6 minutes). Divide caramel among moulds and set aside to harden (20-30 minutes).
  • 03
  • Preheat oven to 160C. Divide custard mixture among moulds and place moulds in a deep roasting pan lined with a tea towel. Fill pan with boiling water to three-quarters up the sides of moulds, cover with foil and bake until set with a slight wobble (40-45 minutes). Remove from pan, cool completely, then refrigerate overnight to set.
  • 04
  • For candied chilli, bring half the sugar and 100ml water to the boil in a small saucepan. Add chilli and boil until starting to become translucent (4-5 minutes). Strain, reserve chilli and discard the syrup, and repeat with remaining sugar and 100ml water, boiling until chilli is translucent (4-5 minutes). Strain chilli (discard syrup) and spread on a tray lined with baking paper. Leave in a warm place to dry (8-12 hours). Store in an airtight container.
  • 05
  • For chocolate crumb, combine flour, cocoa and sugar in a bowl. Rub in butter, then roll dough between 2 pieces of baking paper to 3mm thick. Remove top sheet of baking paper and bake dough, mixing with a fork occasionally, until crumbly and cooked (15-20 minutes).
  • 06
  • To serve, turn flans out onto plates and top with chocolate crumb and candied chilli.

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

Additional Notes

Masa flour is available from Mexican food suppliers (such as Monterey Mexican Foods and Herbies Spices) and The Essential Ingredient.

Featured in

Jul 2016

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.

×