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.

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.

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.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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. 

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.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Chicken liver parfait with chestnut biscuits


You'll need

200 gm trimmed chicken livers 250 ml (1 cup) milk 1 tbsp olive oil golden shallots, diced ½ garlic clove, finely chopped 2 thyme sprigs 65 ml tawny (see note) 60 ml apera (see note) 30 ml brandy 200 gm butter, diced 3 small eggs 6 chestnuts 1-2 tbsp pouring cream (optional), to thin To serve: micro-cress (optional)   Chestnut biscuits 125 gm softened butter 40 gm demerara sugar 3 tsp milk 95 gm plain flour 90 gm (1 cup) chestnut flour (see note) ½ tsp baking powder

Method

  • 01
  • Soak livers in milk in a non-reactive container in the fridge to slightly sweeten the livers (overnight), then drain well.
  • 02
  • Preheat oven to 150C. Heat oil in a non-stick frying pan over medium heat, add shallot, garlic and thyme and cook until tender and translucent (3-4 minutes). Add tawny, apera and brandy, reduce to 100ml (5-6 minutes), then cool to room temperature. Add livers, butter, eggs and 2 tsp salt, season to taste and cook over low heat until livers are medium-rare (30 seconds-1 minute). Transfer to a blender in batches and blend until smooth, then strain through a fine sieve into a 750ml, 16cm-square ceramic dish placed in a roasting pan. Pour enough boiling water into pan to come halfway up dish, cover with baking paper and foil and cook until just set and still a little wobbly in the centre (20-25 minutes). Remove dish from pan and set aside to cool, then refrigerate until set (2-4 hours).
  • 03
  • Increase oven to 180C, cut a cross in the end of each chestnut with a sharp knife, roast in a roasting pan until flesh is tender and shells split (10-15 minutes), set aside to cool slightly, then peel while still warm.
  • 04
  • For chestnut biscuits, reduce oven to 165C. Beat butter and sugar in an electric mixer until pale (2-3 minutes), add milk and 1 tsp sea salt flakes and beat on low speed until incorporated, then sift flours and baking powder over. Finely chop 80gm chestnuts (reserve remainder), add to bowl and fold together (mixture may seem dry at first, but will come together eventually). Pat into a disc, wrap in plastic wrap and refrigerate to rest (30 minutes). Roll out on a lightly floured surface to 4mm thick and cut out rounds with a 5cm-diameter cutter. Transfer to 2 oven trays lined with baking paper, refrigerate until firm (20 minutes), then bake until golden (10-12 minutes). Cool on a wire rack. Chestnut biscuits will keep stored in an airtight container for 2 days.
  • 05
  • To serve, scoop liver mixture into a bowl; if pâté is too thick, thin with a little cream. Spoon pâté onto chestnut biscuits, grate fresh chestnut over and scatter with micro-cress.
Note Port-style fortified wine made in Australia is now known as tawny, and Sherry-style fortified wine made in Australia is now known as apera. Chestnut flour is available from select Italian delicatessens including Norton St Grocer.

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

“This is an impressive autumnal canapé to serve to guests,” says Graham. “Once the time-consuming part of the preparation is over, it takes just a few minutes to put together once your guests have arrived.” You’ll need to begin this recipe a day ahead.

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

A rich Champagne.

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.

×