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. 

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

Egg, spinach, rocket and feta breakfast tart


You'll need

80 gm butter, coarsely chopped 1 leek, thinly sliced 1 garlic clove, finely chopped 1½ bunches spinach, trimmed and coarsely chopped 1½ bunches rocket, coarsely chopped 150 gm each ricotta and feta, coarsely crumbled 2 tbsp each coarsely chopped thyme and oregano Finely grated rind of 1 lemon 8 filo pastry sheets 100 ml buttermilk 9 eggs, at room temperature For drizzling: olive oil   Tomato relish 30 ml olive oil ½ Spanish onion, finely chopped 1 garlic clove, finely chopped 350 gm small tomatoes, such as baby grape 2 tbsp sherry vinegar 1 tbsp (20gm) brown sugar

Method

  • 01
  • Preheat oven to 180C. Melt half the butter in a large frying pan over medium heat, add leek and garlic and stir occasionally until starting to caramelise (6-7 minutes). Add spinach and rocket, stir until wilted (1-2 minutes), transfer to a colander to drain, then a bowl. Add cheeses, herbs and lemon rind, season to taste, mix well, set aside.
  • 02
  • For tomato relish, heat oil in a frying pan over medium-high heat, add onion and garlic and stir occasionally until starting to caramelise (6-7 minutes). Add tomato, sauté until tomato begins to break down (4-5 minutes). Add vinegar and sugar, season to taste, cook until syrupy (2-3 minutes), then cool to room temperature.
  • 03
  • Melt remaining butter and brush base and sides of a 20cm x 29cm loose-bottomed tart tin (see note), then line with a filo sheet, allowing pastry to overhang. Brush with butter, then lay over another filo sheet and repeat until filo is used. Spread spinach mixture in base, make 6 evenly spaced indentations in filling, set aside.
  • 04
  • Whisk buttermilk and 3 eggs in a bowl to combine, season to taste, then pour onto spinach mixture. Crack remaining eggs into indentations and drizzle with oil. Brush pastry edges with butter and bake until tart is set and eggs are cooked medium (20-25 minutes). Serve with tomato relish.

Note You can also make the tart in a 22cm-diameter round tin.


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

Jun 2010

You might also like...

Waffle recipes

recipes

Crepes with honeyed oranges

Quick breakfast recipes

recipes

Poached eggs with creamed corn and green chilli relish

Summer breakfast recipes

recipes

Chocolate-orange champorado

Best winter breakfast recipes

recipes

Raisin pain au lait with honey quince and creme fraiche

Raclette with smoked bacon and fine herb salad

recipes

Poffertjes with mandarin jam

Simple ginger congee with egg and dried shrimp

recipes

conversion tool

 
get the latest news

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

×