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. 

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.

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.

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.

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.

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.

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.

Lamb with white beans and garlic


A recipe in The Cooking of Southwest France by Paula Wolfert provided the inspiration for this dish. You'll need to begin this recipe a day ahead.

You'll need

4 onions 1 carrot, coarsely chopped 3 thyme sprigs, plus extra leaves to serve 1 fresh bay leaf 2 cloves 1 cinnamon quill ½ tsp cayenne pepper ¼ tsp ground nutmeg 400 gm dried cannelini beans, soaked in cold water overnight, drained 2 thick pork and red wine sausages, pricked heads garlic, cloves separated 1.5 kg diced lamb shoulder (see note) 2 tbsp olive oil 250 ml dry white wine 400 gm canned cherry tomatoes 250 ml (1 cup) chicken stock 10 gm dried mushrooms, such as cèpes or chanterelles, rinsed Thinly peeled rind of ½ orange 6 slices rindless bacon To serve: coarsely chopped flat-leaf parsley To serve: pickled walnuts and crusty bread

Method

  • 01
  • Coarsely chop 1 onion, combine in a large saucepan with carrot, herbs and spices, bring to the boil over high heat, reduce heat to medium, add beans and simmer for 45 minutes. Add sausage, simmer until beans are tender (15-20 minutes), remove sausage from pan, thickly slice, set aside. Remove onion, carrot, herbs and spices (discard), season bean mixture to taste, cover closely, set aside.
  • 02
  • Meanwhile, finely chop 2 garlic cloves, combine in a large bowl with lamb and oil, season to taste and stand for 30 minutes to marinate. Heat a large casserole over high heat, add lamb in batches, turn occasionally until well-browned (4-5 minutes), remove from pan. Thinly slice remaining onion, add to pan, stir occasionally until golden (10-12 minutes). Deglaze with wine, add tomato, stock, mushrooms and orange rind. Bring to the boil, reduce heat to low-medium, cover with a tight lid and simmer until very tender (1½-2 hours).
  • 03
  • Preheat oven to 180C. Line a 5½-litre casserole with bacon, overlapping slices. Spoon one-third of bean mixture over bacon with a slotted spoon, then spoon over half the lamb mixture. Add half the sausage and half the remaining garlic, press into lamb mixture, then repeat layering, finishing with beans. Add enough bean liquid to slightly moisten, then bake until surface forms a crust (1-1¼ hours). Serve hot, scattered with parsley and thyme, with pickled walnuts and crusty bread.

Note You may need to order diced lamb shoulder from your butcher.


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

Drink Suggestion

Spicy red Côtes du Rhône.

Featured in

Jul 2011

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×