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.

Pork neck, snake bean and peppercorn curry


You'll need

1 pork neck (1.5kg), cut into 6cm pieces 250 ml homemade coconut cream (see note) 350 gm snake beans, cut into 8cm lengths 400 ml homemade coconut milk (see note) 8 kaffir lime leaves, torn, plus 2 extra, shredded, to serve 4-6 young peppercorn sprigs (see note) 40 gm light palm sugar 2 tbsp fish sauce, or to taste ½ cup (firmly packed) Thai basil 1 long red chilli, thinly sliced, to serve To serve: steamed rice or rice noodles   Curry paste 2 tsp coriander seeds 1 tsp cumin seeds ½ tsp black peppercorns 20 gm large dried chillies (about 15 chillies), soaked in warm water for 25 minutes, drained, finely chopped 1 lemongrass stalk, white part only, finely chopped 2 shallots, finely chopped 4 garlic cloves, crushed 8 red birdseye chillies, seeded 2 tsp shrimp paste 1½ tsp finely grated galangal 6 coriander roots, washed, finely chopped Rind of 1 small kaffir lime, removed with a peeler, finely chopped

Method

  • 01
  • Place pork in a large saucepan, cover with cold water, season to taste with sea salt, bring to the simmer over medium heat. Reduce heat to low and simmer until pork is tender (40-50 minutes). Remove from heat, drain, set aside.
  • 02
  • Meanwhile, for curry paste, dry-roast coriander, cumin and peppercorns until fragrant (2 minutes), then finely grind in a mortar and pestle. Transfer to a food processor, add remaining ingredients and ½ tsp salt, process to a smooth paste and set aside.
  • 03
  • Heat 150ml coconut cream in a wok until oil begins to separate (3-5 minutes). Add three-quarters of the curry paste (remainder will keep refrigerated for 1 week) and cook until fragrant (2 minutes). Add pork and snake beans, stir-fry until coated (1-2 minutes). Add remaining coconut cream and coconut milk and bring to the simmer, then add torn lime leaves, peppercorn sprigs, palm sugar and fish sauce (adjust seasoning to taste) and simmer until well flavoured (2-3 minutes), then add half the basil leaves. Serve curry scattered with remaining basil, shredded kaffir lime leaves and chilli with rice or rice noodles to the side.

Note For the best result, make your own coconut cream and milk (see below). Otherwise, use the canned versions; we recommend the Ayam brand. Young peppercorn sprigs are available fresh and in brine from Thai grocers.

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.

To make coconut cream, first make coconut milk, refrigerate it until the cream rises to the top, then skim the cream. If you leave the milk to separate overnight, a very thick layer of cream will rise. In this case, return about one-quarter of the cream to the milk to give it more body; whisk to re-emulsify.


Cooking the pork neck slowly before stir-frying it makes it very tender. You will need 2 mature coconuts to make the coconut milk and coconut cream for this recipe.


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

Drink Suggestion

Medium-sweet French farmhouse cider.

Featured in

Jan 2011

You might also like...

Corn recipes

recipes

Bar H: Rob Choy

Summer barbecue recipes

recipes

Pi Yi

Barbecue recipes

recipes

Canchanchara

Mango recipes

recipes

Scottish Eggnog

Classic Australian recipes

recipes

Dulce de leche milkshake

Prawn recipes

recipes

Sparkling cherry crush

Steak recipes

recipes

Spirulina Rush

No cook recipes

recipes

conversion tool

 
get the latest news

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

×