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. 

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.

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.

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.

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.

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.

Coconut ice-cream, black glutinous rice and pumpkin sauce


You'll need to begin this recipe a day ahead.

You'll need

100 gm black glutinous rice, soaked overnight in cold water, drained (see note) 1 piece dried mandarin peel (see note) 50 gm white sugar, or to taste   Coconut ice-cream 50 gm desiccated coconut 300 ml pouring cream 300 ml milk 100 gm dark palm sugar, finely chopped 6 egg yolks 20 ml dark rum   Pumpkin sauce 500 gm butternut pumpkin (about ½), seeds removed, coarsely chopped 70 gm caster sugar 50 ml coconut milk 50 ml pouring cream 20 ml Malibu 1 tsp vanilla extract Pinch of ground cinnamon

Method

  • 01
  • For coconut ice-cream, preheat oven to 180C. Spread coconut on an oven tray and roast, stirring occasionally, until golden (4-5 minutes). Transfer to a saucepan, add cream, milk and palm sugar, then bring to the simmer over low heat. Simmer for 1 minute, remove from heat, cover and stand for 10 minutes to infuse. Meanwhile, whisk yolks in a heatproof bowl to combine, then add cream mixture, whisking continuously to combine. Return to pan and stir continuously until mixture coats the back of a wooden spoon thickly (5-6 minutes). Strain through a fine sieve into a bowl placed over ice, pressing solids to extract all liquid (discard solids), stir in rum and cool completely. Freeze in an ice-cream machine according to manufacturer’s instructions and freeze until required. Makes about 1 litre.
  • 02
  • For pumpkin sauce, steam pumpkin until very tender (15-20 minutes), transfer to a food processor, add remaining ingredients and 100ml water and process until very smooth. Stand at room temperature until required. Makes about 750ml.
  • 03
  • Combine rice in a large saucepan with mandarin peel and 1 litre water, bring to the boil over medium heat. Reduce heat to low-medium, stir occasionally until rice is tender and water is completely evaporated (20-30 minutes). Discard mandarin peel, stir in sugar, then serve warm or at room temperature with coconut ice-cream and pumpkin sauce.

Note Black glutinous rice and dried mandarin peel are available from Asian supermarkets.


At A Glance

  • Serves 8 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 8 people

Featured in

Jan 2010

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.

×