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.

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.

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.

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.

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.

Blue-eye ‘cassoulet’


You'll need

200 gm dried cannellini beans, soaked overnight and drained 150 ml olive oil 2 onions, finely chopped 2 cloves garlic, finely chopped 3 rashers of bacon, cut into 1cm strips 200 ml red wine 200 ml chicken stock 750 gm canned crushed tomatoes 2 fresh bay leaves 2 sprigs of thyme 3 confit duck legs, halved through joint (see note) 3 Toulouse sausages, blanched and halved widthways (see note) 2 tbsp vegetable oil 6 (150gm each) blue-eye trevalla fillets, skin on

Method

  • 01
  • For cassoulet, combine beans and 2 litres of cold water in a medium saucepan. Bring to boil over high heat, then cook for 15 minutes or until cooked three-quarters of the way through.
  • 02
  • Meanwhile, heat olive oil in a heavy-based saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes or until soft. Add bacon and cook for another 5 minutes. Add wine, cook for 5-7 minutes or until reduced by three quarters. Add stock, beans, tomatoes, bay leaf and thyme and bring to the boil. Season with sea salt and freshly ground white pepper, reduce heat to low-medium and cook, stirring occasionally, for 1 hour or until beans are very soft. Add sausages, cook for 10 minutes, then add duck and cook for another 5 minutes. Keep warm.
  • 03
  • Preheat oven to 180C. Heat 1 tbsp vegetable oil in a large non-stick frying pan. Place three pieces of fish skin-side down in pan and cook over high heat for 2 minutes each side. Transfer to a heavy-based oven tray. Wipe pan out with absorbent paper, then repeat with remaining oil and fish. Roast for 4 minutes or until just cooked through.
  • 04
  • Divide cassoulet between 6 warm plates, top with fish and serve immediately.

Note Confit duck legs are available from David Jones Foodhalls and Simon Johnson. Toulouse (pork) sausages are available from David Jones Foodhalls and select delicatessens.


There's nothing more warming than a cassoulet. In this version I've cut down on the amount of meat and replaced it with a small portion of blue-eye. - Jeremy Strode, Bistrode

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

Jul 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×