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.

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. 

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.

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.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

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.

Quick chicken mole


You'll need

1 onion, coarsely chopped 1 green banana chilli, coarsely chopped 3 garlic cloves 50 ml olive oil 2 tsp each ground cumin, ground coriander and ground chilli ¼ tsp ground cinnamon 250 ml (1 cup) beef or chicken stock 200 gm canned chopped tomatoes 3 chipotle chillies in adobo, finely chopped (see note) 6 skinless chicken thigh fillets 40 gm dark chocolate (80% cocoa solids), finely chopped 200 gm (1 cup) basmati rice, rinsed well ½ cup coarsely chopped coriander, plus extra sprigs to serve 2 spring onions, thinly sliced Juice of 2 limes, or to taste, plus lime wedges to serve

Method

  • 01
  • Process onion, chilli and garlic to a paste in a food processor. Heat oil in a large saucepan over medium-high heat, add onion mixture, stir occasionally until tender (4-5 minutes), add spices, stir until fragrant (1 minute), add stock, tomato and chipotle chilli and bring to the simmer. Add chicken, season to taste, cover with a lid, reduce heat to low and simmer until chicken is tender (6-8 minutes). Remove chicken from sauce (set aside), add chocolate and simmer to reduce slightly (3-4 minutes). When chicken is cool enough to handle, coarsely shred and return to sauce. Keep warm.
  • 02
  • Meanwhile, bring rice, 375ml water and 1 tsp salt to the boil in a saucepan over high heat. Reduce heat to low, cover with a tight-fitting lid and cook until rice is tender and water is absorbed (15 minutes; do not remove lid). Just before serving, fluff rice with a fork, stir in coriander, onion and lime juice and season to taste. Serve mole hot, scattered with coriander, with rice and lime wedges.

Note Chipotle chillies in adobo sauce are available from select delicatessens and Monterey Mexican Foods; if they're unavailable, add a little smoked paprika to the spice mix.


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

May 2012

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Flathead with crushed peas

Fast summer recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes

recipes

Sparkling cherry crush

Fast summer dinners

recipes

Bullshot

Six fast noodle recipes

recipes

Tequila and sangrita

Spirulina Rush

recipes

conversion tool

 
get the latest news

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

×