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.

Yorkshire curd tart


You'll need

1.25 litres (5 cups) milk Juice of 1 lemon 50 gm each currants and seedless raisins 60 ml apera (see note) 100 gm softened butter 70 gm caster sugar 2 eggs, lightly beaten 1 tbsp fine fresh breadcrumbs Pinch freshly grated nutmeg   Sweet pastry 250 gm (1⅔ cups) plain flour 60 gm pure icing sugar, sieved 120 gm cold butter, coarsely chopped 3 egg yolks

Method

  • 01
  • Bring milk to the simmer in a large saucepan over medium heat, add lemon juice, reduce heat to low and stir slowly until curds start to form (1-2 minutes). Remove from heat, set aside to cool, carefully spoon curds into a muslin-lined sieve placed over a large bowl and refrigerate until whey drains (overnight; discard whey).
  • 02
  • For sweet pastry, pulse flour, icing sugar and 1 tsp fine sea salt in a food processor to combine. Add butter, pulse until fine crumbs form, then add yolks and pulse to combine. Turn onto a work surface, bring together with the heel of your hand, form into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Roll out on a lightly floured surface to a 24cm-diameter round and line a 22cm-diameter tart tin. Trim edges and refrigerate to rest (40 minutes).
  • 03
  • Preheat oven to 180C. Blind bake pastry until edges are golden (10-12 minutes). Remove paper and weights and bake until base is golden and crisp (6-8 minutes). Set aside.
  • 04
  • Meanwhile, combine currants, raisins and apera in a small bowl and set aside until fruit is plump (30 minutes). Beat butter and sugar in an electric mixer until pale and creamy, then add eggs one at a time, beating until incorporated. Fold in curd, currant mixture, breadcrumbs and nutmeg, spoon into pastry case and smooth top. Bake until golden (20-25 minutes), cool to room temperature and serve.
Note Sherry-style fortified wine made in Australia is now known as apera.

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

Traditionally, this tart was made to use the curds left over from cheese-making. You’ll need to begin it a day ahead, and the tart is best eaten the day it’s made.

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

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.

×