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.

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.

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.

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.

Semolina custard in kataifi with wild figs and Turkish apricots


You'll need

250 gm butter, melted 375 gm kataifi pastry (see note) To serve: vanilla bean ice-cream   Semolina custard 800 ml milk Scraped seeds of ½ vanilla bean 6 egg yolks 4 eggs 110 gm (½ cup) caster sugar 100 gm fine semolina 30 gm butter, coarsely chopped   Wild figs and Turkish apricots in syrup 375 ml dessert wine, such as botrytis 230 gm caster sugar 1 tsp orange-blossom water 150 gm each semi-dried wild figs and small dried Turkish apricots (see note)

Method

  • 01
  • For semolina custard, bring milk and vanilla seeds to the boil in a saucepan over medium heat. Whisk yolks, eggs and sugar in a heatproof bowl until pale, add milk mixture, whisk to combine, then return to pan. Gradually whisk in semolina and butter, whisk continuously over medium heat until very thick (5-10 minutes), then divide among six 9cm-diameter ramekins lined with plastic wrap. Refrigerate until firm (2 hours). Turn out onto a tray lined with baking paper and refrigerate until required.
  • 02
  • For wild figs and Turkish apricots in syrup, combine wine and sugar in a saucepan over high heat, stirring to dissolve sugar. Bring to the boil, add orange-blossom water and fruit and simmer over low heat until fruit is plump (10-15 minutes). Keep warm.
  • 03
  • Preheat oven to 170C. Place butter in a bowl and dip kataifi in butter to coat thoroughly. Place six 11cm-diameter ring moulds on an oven tray lined with baking paper. Divide half the kataifi among moulds, top with semolina rounds, then finish with remaining kataifi, tucking in edges. Bake until bases are golden (10-15 minutes), then carefully turn over and bake until bases are golden (10-15 minutes). Serve warm with fruit in syrup, with a scoop of vanilla bean ice-cream.
Note Kataifi, a shredded pastry, is available from select delicatessens. Semi-dried wild figs and dried Turkish apricots are available from select delicatessens and Pariya.

This recipe is from the May 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 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 6 people

Drink Suggestion

Plush late-harvest viognier.

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.

×