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.

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.

Bramble ripple ice-cream sandwiches


Berries and gin are a gorgeous combination and not only in a cocktail. For a winning dessert, we've folded a jammy blackberry and raspberry ripple through gin-infused ice-cream, and sandwiched it between crisp discs of meringue. Use fresh berries when they're in season; otherwise frozen work fine.

You'll need

800 ml pouring cream 100 ml milk 50 ml gin 50 ml crème de mûre (see note) 8 egg yolks 180 gm caster sugar Juice of 1 lime To serve: raspberries   Bramble syrup 200 gm caster sugar 200 gm each frozen raspberries and frozen blackberries 60 ml each gin and crème de mûre 2 tbsp liquid glucose Juice of 2 limes   Meringues 200 gm eggwhite 200 gm caster sugar 1 tsp vanilla bean paste 190 gm pure icing sugar 2 tbsp cornflour

Method

  • 01
  • Bring cream, milk, gin and crème de mûre to the simmer over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale, then whisk in lime juice. Pour cream mixture over, whisk to combine, then return to pan and stir continuously until mixture thickly coats the back of a spoon (5-6 minutes). Transfer to a bowl and refrigerate until chilled.
  • 02
  • Meanwhile, for bramble syrup, stir sugar, berries, gin, crème de mûre, glucose and 40ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until syrupy (8-10 minutes). Remove from heat, add lime juice, stir and stand until cooled.
  • 03
  • Churn chilled cream mixture in an ice-cream machine, then spoon into a container and fold in half the bramble syrup to form a ripple effect. Freeze until required (refrigerate remaining bramble syrup until required). Bring to room temperature before serving.
  • 04
  • For meringues, preheat oven to 120C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then, whisking continuously, gradually add caster sugar and whisk until glossy. Add vanilla and whisk again. Sieve icing sugar and cornflour over, fold to combine, then transfer to a piping bag fitted with a 1cm plain piping tube. Pipe 8cm rounds of meringue onto baking trays lined with baking paper and bake, swapping trays halfway through to cook evenly, until crisp but not coloured (45-50 minutes). Cool completely on trays and store in an airtight container until required. Meringues will keep for a week.
  • 05
  • To serve, gently warm reserved bramble syrup over low heat to melt, place scoops of bramble ripple ice-cream on half the meringues, drizzle with a little bramble syrup, top with remaining meringues and serve with extra berries.

Note Crème de mûre is a blackberry liqueur available from select bottle shops. If unavailable, substitute with crème de cassis or extra gin. Another way to serve this bramble ripple ice-cream and meringue is Eton mess style. Crush meringues and layer in glasses or a serving bowl with bramble ripple ice-cream and syrup, finishing with a little extra syrup.


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Nov 2013

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