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.

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.

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.

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.

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.

Traditional Christmas pudding with Pedro Ximénez and brown sugar and fig ice-cream


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

You'll need

150 gm each raisins and prunes, coarsely chopped 50 gm each currants and dried sour cherries 100 gm fresh dates, pitted, coarsely chopped 175 ml Pedro Ximénez Juice and finely grated rind of 1 orange Finely grated rind of 1 lemon 250 gm dark muscovado sugar 200 gm softened butter 3 eggs 1 small green apple, coarsely grated 170 gm plain flour 120 gm fresh fine white breadcrumbs 100 gm hazelnut meal 2 tbsp milk 1 tbsp ground cinnamon 2 tsp each ground mixed spice and ground ginger 1 tsp baking powder 100 ml golden rum 8 figs, halved or quartered, to serve   Brown sugar and fig ice-cream 300 gm figs, coarsely chopped 150 gm caster sugar 1 tbsp lemon juice 600 ml pouring cream 200 ml milk 1 tsp ground mixed spice 8 egg yolks 130 gm brown sugar 40 ml brandy

Method

  • 01
  • Stir dried fruit, dates, Pedro Ximénez, orange juice and citrus rind in a bowl, cover and refrigerate, stirring occasionally, until flavours develop (overnight-1 week).
  • 02
  • Beat sugar and butter in an electric mixer until light and fluffy, add eggs one at a time, beating well after each addition, then transfer to a large bowl and add apple, flour, breadcrumbs, hazelnut meal, milk, spices, baking powder and a pinch of salt. Stir in fruit mixture and spoon into a well-buttered 2-litre pudding bowl. Cover closely with a round of buttered baking paper, cover with a pudding lid or 2 pieces of foil and secure with kitchen string. Place in a large saucepan, pour in enough hot water to reach just below the rim of the bowl, cover and simmer over low heat, adding more hot water as necessary, until cooked through (5 hours). Remove pudding bowl from saucepan and set aside to cool (20 minutes; see note).
  • 03
  • For brown sugar and fig ice-cream, combine figs and caster sugar in a saucepan over medium heat and cook until caramelised (8-10 minutes; add a little water if consistency is too thick). Remove from heat, stir in lemon juice, transfer to a bowl and refrigerate until slightly thickened (30 minutes). Combine cream, milk and mixed spice in a saucepan over medium heat and bring to the simmer. Meanwhile, whisk yolks and brown sugar in a bowl until pale and fluffy (3-5 minutes). Add cream mixture while whisking continuously, then transfer to a clean saucepan and stir over medium heat until mixture thickly coats a spoon (6-8 minutes). Remove from heat, strain through a fine sieve into a bowl placed over ice and stir occasionally until cool. Add fig mixture and brandy and freeze in an ice-cream machine until firm. Freeze until required.
  • 04
  • Warm rum in a small saucepan over medium heat until just hot, pour over pudding and light with a match (be careful of flame). Top pudding with figs and serve warm with brown sugar and fig ice-cream.

Note After step 2 you can store the pudding in a cool, dark place for up to 4 weeks. Before serving, place pudding bowl in a large saucepan, pour in enough hot water to reach just below the rim, cover and simmer over medium heat, adding more hot water as necessary, until warmed through (1-1½ hours). Remove pudding bowl from saucepan and set aside to cool (20 minutes), then serve.


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

Pedro Ximénez.

Featured in

Dec 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.

×