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.

Lemongrass pork banh mi


You'll need

3 garlic cloves, coarsely chopped 2 small red chillies, thinly sliced 2 lemongrass stalks, white part only, thinly sliced 60 ml (¼ cup) fish sauce 40 gm grated light palm sugar 800 gm piece of skinless pork neck, cut lengthways into 6cm-thick pieces For drizzling: vegetable oil 8 fluffy white rolls, halved 200 gm good-quality pâté To serve: Vietnamese mint, coriander and baby cos leaves   Pickled carrot 100 ml rice vinegar 50 gm caster sugar 1 tbsp fish sauce ½ small red chilli, finely chopped 1 garlic clove, finely chopped 1 carrot, cut into julienne 1 red shallot, thinly sliced   Lime and chilli mayonnaise 2 egg yolks 1 garlic clove, finely chopped 1 small red chilli, finely chopped, or to taste 2 tbsp rice vinegar 350 ml olive oil Finely grated rind and juice of 2 limes, or to taste

Method

  • 01
  • Pound garlic, chilli and lemongrass to a coarse paste in a mortar and pestle, transfer to a large bowl, add fish sauce and sugar, and stir to dissolve sugar. Add pork, turn to coat, cover and refrigerate, turning in marinade occasionally, until well-flavoured (overnight).
  • 02
  • Meanwhile, for pickled carrot, stir vinegar, sugar, fish sauce, chilli and garlic in a saucepan over medium-high heat until sugar dissolves, then bring to the boil. Add carrot and shallot, transfer to a non-reactive container and refrigerate overnight.
  • 03
  • Meanwhile, for lime and chilli mayonnaise, process yolks, garlic, chilli and vinegar in a food processor to combine, then with motor running, gradually add oil in a thin steady stream until thick and incorporated. Stir in lime rind and juice, season to taste and refrigerate until required.
  • 04
  • Preheat a barbecue or char-grill pan to medium-high heat. Drain pork (reserve marinade), drizzle with a little oil and barbecue, turning occasionally and basting with marinade, until browned and just cooked through (20-25 minutes). Transfer to a tray and rest for 10 minutes, then thickly slice across the grain.
  • 05
  • To serve, spread roll bases with pâté, top with sliced pork, pickled carrot, herbs and lettuce. Spread roll tops with lime and chilli mayonnaise, sandwich and serve.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.

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

Perfumed pilsner-style lager.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×