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. 

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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

Pea and ham soup

Rich Christmas pudding with muscat custard


This traditional pudding is rich with dark fruit and spiked with muscat. Serve with plenty of fresh raspberries for a taste of summer. You'll need to begin this recipe a day ahead.

You'll need

300 gm pitted prunes, finely chopped 150 gm each currants, raisins and dried cranberries 150 gm pitted fresh dates, finely chopped 100 gm natural almonds, finely chopped 100 gm finely chopped candied orange peel 1 orange, finely grated rind and juice only 125 ml muscat 60 ml Grand Marnier 60 gm quince paste, coarsely chopped 250 gm softened butter 250 gm brown sugar 3 eggs 200 gm fine fresh sourdough breadcrumbs 150 gm (1 cup) plain flour 150 ml milk 2 tsp each cinnamon and mixed spice ½ tsp bicarbonate of soda To serve: raspberries   Muscat custard 375 ml (1½ cups) pouring cream 75 ml milk 1 vanilla bean, seeds scraped 6 egg yolks 110 gm (½ cup) caster sugar 150 ml muscat

Method

  • 01
  • Combine prunes, currants, raisins, cranberries, dates, almonds, candied orange peel and orange rind in a bowl. Combine orange juice, muscat, Grand Marnier and quince paste in a small saucepan, stir over low heat until quince paste is melted (4-5 minutes), then pour over dried fruit mixture, stir to combine. Cover with plastic wrap and stand for 4 hours or overnight, stirring occasionally.
  • 02
  • Beat butter and sugar in an electric mixer until light and fluffy, add eggs one at a time, beating well after each, then transfer mixture to a large bowl. Add breadcrumbs, flour, milk, spices, bicarbonate of soda and ½ tsp sea salt, stir to combine, then stir in dried fruit mixture. Spoon mixture into a well-buttered 2½ litre-capacity pudding basin, cover closely with a round of baking paper, then with two layers of foil, and secure with string.
  • 03
  • Place pudding in a large saucepan, pour in enough hot water to reach just below rim, cover and simmer over low heat for 5 hours, adding more hot water as necessary. Cool in basin for 20 minutes.
  • 04
  • Meanwhile, for muscat custard, bring cream, milk, vanilla bean and vanilla seeds to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a heatproof bowl until thick and pale (2-3 minutes), then pour over cream mixture, whisking continuously to combine. Return to pan, stir over medium heat until mixture coats the back of a wooden spoon thickly (3-4 minutes), strain through a sieve into a bowl, stir through muscat and set aside. Serve warm or chilled. Makes about 1 litre.
  • 05
  • To serve, unmould pudding, dust heavily with icing sugar and serve with muscat custard and raspberries. Pudding can be refrigerated for up to 1 month. To reheat, steam again in basin in a large saucepan of simmering water for 1½ hours.

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

Drink Suggestion

Old Rutherglen muscat.

Featured in

Dec 2009

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.

×