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.

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.

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.

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.

Olive and Taleggio arancini with fresh tomato sauce


You'll need

12 verde gigante olives (see note) 150 gm Taleggio, rind trimmed 50 gm (1/3 cup) plain flour 2 eggs, lightly beaten 140 gm (2 cups) fresh breadcrumbs For deep frying: vegetable oil   Risotto 750 ml (3 cups) chicken stock 2½ tbsp extra-virgin olive oil 50 gm flat pancetta, finely diced 1 onion, finely chopped 4 cloves of garlic, finely chopped 200 gm (1 cup) carnaroli rice 125 ml (½ cup) dry white wine 50 gm finely grated parmesan   Fresh tomato sauce 3 (about 400gm) very ripe vine-ripened tomatoes, blanched, peeled and seeds removed, coarsely chopped 80 ml (1/3 cup) extra-virgin olive oil 3 sprigs each of thyme, basil and oregano 1 clove of garlic, finely chopped 2 tsp aged red wine vinegar

Method

  • 01
  • For risotto, bring stock to a simmer over medium heat. Meanwhile, heat oil in a large saucepan over low heat, add pancetta, onion and garlic, cook until onions are translucent (8-10 minutes). Add rice and stir for 1 minute to coat the grains. Deglaze pan with wine, then add a ladleful of stock at a time, stirring occasionally and ensuring stock is absorbed before adding more, until stock is completely absorbed and rice is creamy and cooked al dente (35-40 minutes). Stir through parmesan and season to taste with sea salt and freshly ground black pepper. Spread risotto on a tray to cool, then refrigerate for 2 hours.
  • 02
  • For tomato sauce, combine ingredients in a small saucepan and cook over low heat until tomato breaks down (15-20 minutes). Season to taste and set aside.
  • 03
  • Using a sharp paring knife, remove olive flesh from pits in a single piece. Place a thumbnail-sized piece of Taleggio in the centre of each olive and remould olive around cheese. (The olive won’t wrap all the way around.)
  • 04
  • Divide risotto into 12 balls, flatten, and place a Taleggio-stuffed olive in the centre of each. Mould risotto around each olive until completely enclosed.
  • 05
  • Heat vegetable oil in a deep fryer or a large, deep saucepan to 170C. Place flour, eggs and breadcrumbs in separate bowls. Roll balls in flour, dip in egg, coat in breadcrumbs and deep-fry in batches until golden (4-5 minutes). Drain on absorbent paper, and serve with tomato sauce to the side.
Note Verde gigante olives are sold in jars at Italian delicatessens. You can substitute with other large green olives.

At A Glance

  • Serves 12 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 12 people

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.

×