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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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.

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.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

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.

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.

Rhubarb and raspberry Danish pastries


You'll need to begin this recipe a day ahead.

You'll need

300 gm Greek-style yoghurt 250 gm raspberries (about 2 punnets), plus extra to serve For brushing: eggwash   Danish pastry 125 ml (½ cup) milk, at room temperature 1 large egg, at room temperature 350 gm (2 1/3 cups) bread flour 25 gm caster sugar 7 gm (about 1 sachet) dried yeast 250 gm chilled unsalted butter, cut into 5mm-thick slices   Rhubarb compote 2 bunches rhubarb (about 700gm), trimmed, cut into 4cm lengths 220 gm (1 cup) caster sugar Juice of 1 orange 1 vanilla bean, split, seeds scraped   Crème pâtissière 450 ml milk 1 vanilla bean, split, seeds scraped 220 gm (1 cup) caster sugar 5 egg yolks 30 gm cornflour

Method

  • 01
  • Place yoghurt in a muslin-lined sieve placed over a bowl, cover with plastic wrap and refrigerate overnight to drain (discard liquid).
  • 02
  • Meanwhile, for Danish pastry, whisk milk, egg and 60ml warm water in a jug to combine, then set aside. Process flour, sugar, yeast and 1½ tsp fine sea salt in a food processor to combine. Add butter and pulse until just combined (there should still be large chunks of butter). Turn onto a work surface, sprinkle with milk mixture, and mix with your hands until a sticky dough forms. Place in a buttered bowl and refrigerate to prove (overnight). Turn out onto a lightly floured surface. Dust with flour and roll to a 1.5cm-thick rectangle, about 20cm x 60cm. Fold short ends in to meet in centre, then fold in half to form a book-fold. Wrap in plastic wrap and refrigerate until just firm (20-30 minutes). Repeat rolling and folding twice more. Wrap in plastic wrap and rest in refrigerator for at least 30 minutes.
  • 03
  • For rhubarb compote, preheat oven to 180C. Combine rhubarb, sugar, orange juice and vanilla in a small baking dish, stir to combine, cover with foil, bake until just tender (12-15 minutes) and set aside.
  • 04
  • For crème pâtissière, bring milk and vanilla to the simmer over medium heat. Whisk sugar, yolks and cornflour until pale (3-4 minutes), add hot milk mixture and stir to combine. Transfer to a clean saucepan and stir over medium heat until starting to thicken (5-6 minutes), bring to the simmer and whisk until thick and glossy (3-4 minutes). Remove from heat, transfer to a bowl, cover with plastic wrap and refrigerate until chilled. Stir in yoghurt and refrigerate until required.
  • 05
  • Increase oven to 190C. Roll out pastry on a lightly floured surface to a 1.5cm-thick rectangle, about 30cm x 40cm, and cut into twelve 10cm squares. Top each square with about a tablespoon of crème pâtissière, three rhubarb stalks and 2 raspberries. Bring two opposite corners of pastry together to meet in the centre, place on oven trays lined with baking paper and brush with eggwash. Repeat with remaining pastries and bake, swapping trays halfway, until golden and puffed (16-20 minutes). Cool to room temperature and serve with extra raspberries, rhubarb and crème pâtissière.

At A Glance

  • Serves 12 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 12 people

Drink Suggestion

Pink moscato or brachetto.

Featured in

Nov 2012

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.

×