Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

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.

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.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Vincisgrassi


You'll need

1 quantity whole egg pasta dough 30 gm butter 200 gm chicken livers, cleaned, trimmed 1 garlic clove, finely chopped 60 gm thinly sliced prosciutto, coarsely torn For dusting: flour For drizzling: olive oil 250 gm buffalo mozzarella, thinly sliced For scattering: finely grated parmesan To serve: crisp leaf salad   Mushroom filling 30 gm butter, coarsely chopped 60 ml (¼ cup) olive oil 500 gm large mushrooms, such as field or king brown, thickly sliced 20 gm dried porcini, soaked in hot water for 20 minutes, drained 2 garlic cloves, finely chopped ½ cup coarsely chopped flat-leaf parsley   Besciamella 2 cloves 2 fresh bay leaves ½ onion 1 litre (4 cups) milk 3 black peppercorns 50 gm butter, coarsely chopped 75 gm (½ cup) plain flour 50 gm finely grated parmesan

Method

  • 01
  • For mushroom filling, heat half the butter and half the oil in a large frying pan over medium-high heat, add half the mushrooms, half the porcini and half the garlic and stir occasionally until browned (3-4 minutes). Season to taste, add half the parsley and transfer to a bowl. Repeat with remaining ingredients and set aside.
  • 02
  • For besciamella, use cloves to stud bay leaves into onion, place in a saucepan with milk and peppercorns, bring barely to the simmer over medium-high heat, remove from heat, stand to infuse (30 minutes), then return to the simmer. Melt butter in a separate saucepan over medium-high heat, sift in flour and stir continuously for 2 minutes. Gradually add hot milk (discard solids), whisking until smooth, then bring to the simmer and whisk until thickened (2-3 minutes). Remove from heat, whisk in parmesan, season to taste and stir in half the mushroom mixture.
  • 03
  • Meanwhile, heat butter in a large frying pan, add livers and garlic and cook, turning occasionally, until seared (1-2 minutes). Season to taste, remove from heat and, when cool enough to handle, thinly slice livers and add to remaining mushroom mixture with prosciutto. Set aside.
  • 04
  • Cut pasta dough into 30cm-long sheets and place on a lightly floured tray. Cook pasta in a large saucepan of boiling salted water until just al dente (2-3 minutes), remove with a slotted spoon, refresh, drizzle with a little oil.
  • 05
  • Preheat oven to 200C. Lay one-third of pasta sheets in a lightly oiled 1.75-litre baking dish, or enough to cover base, spread with one-third of besciamella, then half the chicken liver mixture, then half the mozzarella. Repeat with half remaining pasta, half remaining besciamella, all remaining livers and all remaining mozzarella. Finish with remaining pasta, then remaining besciamella. Scatter with parmesan, bake until golden (20-30 minutes) and serve hot with a crisp leaf salad.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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