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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

Grilled-corn grits with blackened prawns and lime butter


Shrimp (aka prawns) are a classic pairing with grits in the US.

You'll need

3 corn cobs, soaked in cold water for 15 minutes, drained For brushing: olive oil 180 gm butter, coarsely chopped 175 gm (1 cup) grits (see note) 1½ tbsp smoked paprika 1 tbsp thyme, finely chopped 1 garlic clove, finely chopped 2 tsp ground cumin 1 tsp dried oregano 1 tsp whole black peppercorns, ground in a mortar and pestle 800 gm uncooked prawns (about 20), cleaned, tails intact Finely grated rind of 1 lime, juice of 2 To serve: fresh oregano leaves

Method

  • 01
  • Heat barbecue or char-grill to medium-high heat. Brush corn with a little oil, season to taste and grill until cooked and golden (8-10 minutes), then set aside to cool slightly. Cut kernels from cob with a small sharp knife and set aside.
  • 02
  • Bring 30gm butter, 900ml water and a large pinch of salt to the boil in a saucepan over high heat. Add grits and return to the boil, stirring occasionally, then reduce heat to low and simmer until tender (30 minutes; you may need to add a little extra water to get a soft consistency). Stir in corn kernels and 20gm butter, season to taste and keep warm.
  • 03
  • Meanwhile, combine paprika, thyme, garlic, cumin, dried oregano and ground pepper in a large bowl. Add prawns and toss to combine.
  • 04
  • Heat 20gm butter in a large frying pan over medium-high heat. Add half the prawns and cook, turning once, until cooked through (3-4 minutes), then transfer to a plate. Wipe pan clean and repeat with butter and remaining prawns.
  • 05
  • Melt remaining butter in a small saucepan over low heat, then add lime rind and stir to combine. Set aside to cool slightly, then add lime juice, season to taste and set aside.
  • 06
  • To serve, divide grits among serving bowls, top with prawns, drizzle with lime butter and scatter with oregano.

Note Grits are a Southern US staple made from ground dried corn. They're available from select grocers and delicatessens; if they're unavailable, substitute coarse polenta and follow packet instructions for a soft polenta.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

American pale ale.

Featured in

Dec 2013

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