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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.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

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.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Lobster in coconut broth with Indian aromatics


You'll need

2 tbsp coriander seeds 1 tsp black peppercorns ¼ tsp fenugreek seeds 60 ml (¼ cup) coconut oil 10 fresh curry leaves 5 garlic cloves, thinly sliced 4 large golden shallots, sliced 3 small green chillies, or to taste, finely chopped 1½ tsp finely grated ginger ½ tsp ground turmeric 700 ml homemade coconut milk (see note) Juice of 1 lime 1.5 kg uncooked lobster tails, peeled, thickly sliced ½ cup finely grated mature coconut flesh, to serve (see note) To serve: coriander sprigs, lime wedges, julienned spring onion (optional) and steamed rice

Method

  • 01
  • Dry-roast coriander, peppercorns and fenugreek until fragrant (1 minute), then finely grind in a mortar and pestle.
  • 02
  • Heat coconut oil in a wok, add curry leaves, garlic and shallot and stir until just golden (5-10 minutes). Add chilli, ginger, turmeric and ground spices and stir until fragrant (20-30 seconds), add 200ml coconut milk and lime juice and bring to the boil. Reduce heat to low-medium and simmer until well flavoured (5 minutes). Add lobster and cook until opaque (3-5 minutes), then add remaining coconut milk and cook until lobster is just cooked through (3-5 minutes). Serve scattered with coconut flesh, coriander and spring onion, with steamed rice, lime wedges and extra coconut flesh to the side.

Note To make coconut milk, Thai food authority David Thompson suggests processing the flesh in a food processor or blender until finely chopped. Gradually add 350ml hot (not boiling) water for every coconut and process to combine, then transfer to a bowl and work with your hands to extract as much flavour as possible (3-5 minutes). Strain the liquid through a muslin-lined sieve into a bowl and squeeze to extract all liquid (discard solids). One coconut processed with 350ml water yields about 350ml coconut milk. If a recipe calls for slightly more coconut milk than you've made, you can top it up with water. It can be used as full-fat milk or the coconut cream can be separated from it.

Mature coconuts are sold with the outer shell and outer husk removed; the inner husk is brown and hairy. They contain a small amount of liquid and a crunchy white flesh used for making coconut milk and cream. Mature coconuts are available from supermarkets and Asian grocers. To open a mature coconut, pierce two of the eyes (we used a screwdriver) and drain the liquid. Tap firmly around the circumference with the back of a large knife, rotating the coconut with each tap until the shell cracks open. If the coconut smells fermented or the flesh isn't pure white, it's a bad nut.


This lovely creamy, aromatic soup also goes happily with prawns or chicken. You will need 2 mature coconuts to make the coconut milk for this recipe.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Exotically perfumed,full-bodied viognier.

Featured in

Jan 2011

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