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. 

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.

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.

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.

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.

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.

Salt cod brandade with radish and citrus dressing


Brandade is a wonderfully more-ish dish that makes for a great starter. For a more informal affair, serve it in a large bowl in the middle of the table or smear it on crostini for finger food. It keeps well so can be made well ahead of time. You'll need to begin this recipe a day ahead to soak the fish.

You'll need

760 gm salt cod, cut into 5cm pieces and soaked in 3 changes of cold water overnight 600 gm Desiree potatoes, scrubbed 20 gm unsalted butter 150 ml milk To serve: thinly sliced radish, finely chopped chives and toasted bread   Citrus dressing Juice and finely grated rind of 2 oranges 1 tbsp lemon juice ½ tsp potato flour Pinch of caster sugar

Method

  • 01
  • Combine salt cod in a saucepan with enough fresh cold water to cover generously and bring to the boil over high heat. Reduce heat to medium and simmer until cod flakes easily (40-45 minutes). Drain, cool, then coarsely flake cod (discard skin and bones) and set aside.
  • 02
  • Place potatoes in a large saucepan, cover generously with cold water and bring to the boil over high heat. Reduce heat to medium and simmer until tender when pierced with a skewer (15-20 minutes). Drain, cool slightly, then peel and mash until smooth.
  • 03
  • Transfer potato to an electric mixer, beat on low speed until smooth (2-3 minutes), add cod and beat to combine, then season to taste and refrigerate until required.
  • 04
  • For citrus dressing, combine all ingredients in a small saucepan, then stir continuously over low heat until lightly thickened (1-2 minutes). Season to taste and refrigerate until required.
  • 05
  • Serve brandade spread on toasts with citrus dressing and radish.

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

Featured in

Oct 2013

You might also like...

Fast seafood recipes

recipes

Asian-style cured trout with rice paper crackers

10 fish recipes for Good Friday

recipes

Baked golden trout with roe

Cooking with wine

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Recipes with scallops

recipes

Kingfish and scallop ceviche with tomato oil

Nine ways to dress oysters

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fresh chilli recipes

recipes

Indian-style prawn, turmeric and okra curry

Sri Lankan snapper curry with basmati rice and yoghurt

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×