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.

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.

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.

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.

Yeast cakes with apple marmellata and ricotta


You can make these a day ahead, store them in an airtight container, and warm them in the oven just before serving.

You'll need

60 gm pure icing sugar, mixed with scraped seeds of 1 vanilla bean, for dusting To serve: firm ricotta   Apple marmellata 5 Granny Smith apples, peeled, cored, thinly sliced 1 tbsp lemon juice 460 gm caster sugar   Yeast dough 14 gm fresh yeast or 7gm (1 sachet) dried yeast 100 gm caster sugar 5 egg yolks 375 gm (2½ cups) plain flour 160 ml milk For greasing: vegetable oil ½ lightly beaten egg Finely grated rind of ½ a lemon 150 gm softened butter, coarsely chopped

Method

  • 01
  • For apple marmellata, combine apple, lemon juice and 200ml water in a wide saucepan. Bring to the simmer over medium heat and cook, covered, until apple is just tender (5-10 minutes). Add pips and caster sugar and bring to the boil over high heat, stirring occasionally, until apple is translucent (2-4 minutes), then remove from heat and cool in pan. Makes about 1½ cups.
  • 02
  • For yeast dough, combine yeast, 2 tsp sugar, 1 yolk, 30gm flour and 30ml warm milk in a bowl and stir until smooth. Cover with a damp tea towel and stand in a warm place until doubled in volume (2 hours). Place 225gm flour in an electric mixer fitted with a dough hook. Add 2 yolks, remaining sugar, 70ml milk and yeast mixture and mix until a sticky elastic dough forms (5-10 minutes). Transfer to an oiled bowl, turn once, then cover with a damp tea towel and stand in a warm place until doubled in size (2 hours). Knock back dough and return to electric mixer with remaining flour, remaining yolks, lightly beaten egg, lemon rind and remaining milk and mix until smooth and elastic (10 minutes; you may need to add a little extra flour if dough is too sticky). Gradually add butter, mixing well after each addition. Cover with a damp tea towel and stand in a warm place until tripled in size (2 hours).
  • 03
  • Knock back dough, divide into 16 and roll each piece into a ball. Place in 16 buttered and floured 250ml decorative moulds and stand until doubled in size (1 hour).
  • 04
  • Meanwhile, preheat oven to 180C. Bake cakes until an inserted skewer withdraws clean (20-30 minutes). Remove from tins and serve warm dusted with icing sugar, with apple marmellata and ricotta to the side.

At A Glance

  • Serves 16 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 16 people

Featured in

Mar 2011

You might also like...

Kourabiedes

recipes

Little almond crostate with roast pears

Strawberry recipes

recipes

Rhubarb and raspberry crostata

A-Class Cookies

recipes

Chestnut cakes with raisins, pine nuts and honey

Honey recipes

recipes

Apple and mascarpone torta

Christmas ham recipes

recipes

Chocolate and hazelnut zuccotto

Pretty in pink recipes

recipes

Olive oil and vin santo torta with candied oranges

Winter tart recipes

recipes

conversion tool

 
get the latest news

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

×