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.

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.

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.

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.

Lemon dream

"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."

Gaznates de coco y cajeta


You'll need

300 gm (2 cups) plain flour 70 gm lard 50 ml brandy For deep-frying: vegetable oil 1 eggwhite, lightly beaten 500 ml (2 cups) thickened cream 300 gm crème fraîche To serve: flesh of ½ mature coconut, finely grated   Cajeta ¼ tsp bicarbonate of soda 500 ml (2 cups) goat’s milk (see note) 500 ml (2 cups) milk 150 gm caster sugar 1 tbsp corn syrup 1 cinnamon quill 40 ml sweet apera (see note)

Method

  • 01
  • For cajeta, combine bicarbonate of soda and 1 tbsp goat’s milk in a bowl, set aside. Bring milk, sugar, corn syrup, cinnamon and remaining goat’s milk to the boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Add bicarbonate of soda mixture, stir occasionally until bubbles die down and mixture begins to turn caramel (20-30 minutes; if mixture bubbles up too much, transfer to a larger pan), reduce heat to low and stir continuously until caramel (10-15 minutes). Add apera and 75ml hot water, stir to dissolve, then strain through a coarse sieve. Thin to drizzling consistency with hot water if necessary, then set aside.
  • 02
  • Meanwhile, combine flour and a pinch of salt in a bowl. Add lard, rub into flour with fingertips, add brandy and enough water to make a soft dough (about 90ml), turn onto a work surface and knead to combine. Transfer to a bowl, cover, set aside to rest (30 minutes).
  • 03
  • Preheat oil in a deep-fryer to 170C. Roll dough through a pasta machine, starting at widest setting then reducing settings notch by notch until dough is 7-8cm wide and 3mm thick. Cut into pieces long enough to wrap around metal cannoli tubes with edges overlapping, wrap tubes, brush edge with eggwhite and press to seal. Repeat with remaining tubes and deep-fry in batches until golden (3-5 minutes). Drain on absorbent paper until cool enough to handle, slide pastries from cannoli tubes and set aside until cool.
  • 04
  • Whisk cream and crème fraîche in a bowl to firm peaks, then transfer to a piping bag and pipe into pastries. Serve gaznates with cajeta and coconut for dipping.

Note Goat's milk is available from most major supermarkets; if unavailable, substitute cow's milk. Sherry-style fortified wines made in Australia are now known as apera.


Gaznates, literally "windpipes", are named for their shape. These sweet pastries are sublime drizzled with cajeta, a goat's milk caramel very popular in Mexico, where it's often served with fried plantains as a street-side snack.


At A Glance

  • Serves 24 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 24 people

Drink Suggestion

A sweet, nutty oloroso.

Featured in

Sep 2011

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Elderflower, Champagne and berry jellies

Banana recipes

recipes

Prosecco jellies with Aperol granita

Cheesecake recipes

recipes

Chocolate cremeux with caramel

Autumn dessert recipes

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Balsamic caramel figs with ricotta mousse

recipes

Strawberry recipes

Cognac and hazelnut affogato

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

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

×