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.

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.

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.

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.

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.

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.

Pea and ham soup

Hu tieu


This Vietnamese glass noodle soup is packed with pork, prawns and quail eggs. Instead of the pork and prawn stock, if you prefer you could use fish, chicken or even vegetable.

You'll need

1 tbsp lard 500 gm piece pork loin 12 quail eggs 800 gm dried bean thread noodles 16 prawns, peeled and cleaned, shells reserved for stock To serve: Chinese chives, bean sprouts and lemon wedges   Pork and prawn stock 2 kg pork bones, coarsely chopped 4 dried scallops, rinsed 1 lemongrass stalk, coarsely chopped 1 spring onion, coarsely chopped 2 cm piece rock sugar 3 garlic cloves, bruised To taste: fish sauce   Crisp garlic and shallots 250 ml (1 cup) vegetable oil 6 garlic cloves, thinly sliced 3 golden shallots, thinly sliced

Method

  • 01
  • For pork and prawn stock, combine bones and reserved prawn shells in a large saucepan, cover with water, then bring to the boil over high heat. Skim scum, reduce heat to low-medium, add remaining ingredients, except fish sauce, and simmer, topping up with more water as necessary, until stock is well flavoured (4-6 hours). Strain through a fine strainer, season to taste with fish sauce and refrigerate until chilled. Spoon fat from surface and discard. Refrigerate until required.
  • 02
  • Preheat oven to 180C. Heat lard in a frying pan over medium heat, add loin and cook, turning occasionally, until golden (8-10 minutes). Transfer to oven and roast, turning occasionally, until cooked through (15-20 minutes). Cool, wrap in plastic wrap and refrigerate until chilled (1 hour). Just before serving, thinly slice.
  • 03
  • For crisp garlic and shallots, heat oil in a wok over medium-high heat, add garlic, stir until just golden (3-5 minutes), then remove with a slotted spoon and drain on absorbent paper. Add shallots to oil and stir until golden (3-5 minutes), then set aside to drain. Cool oil and reserve.
  • 04
  • Cook quail eggs in boiling water until soft-boiled (3 minutes). Refresh, peel and set aside.
  • 05
  • Cook noodles in a large saucepan of boiling water until al dente (2-3 minutes). Drain, then divide among serving bowls.
  • 06
  • Bring 2 litres reserved stock to the simmer, add prawns and poach until just cooked (2 minutes), then arrange on noodles and top with quail eggs and sliced pork. Ladle hot stock over and scatter with crisp garlic and shallots. Scatter with Chinese chives and bean sprouts and serve hot with lemon wedges and reserved garlic and shallot oil.

At A Glance

  • Serves 6 - 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 6 - 8 people

Featured in

Jul 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

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

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×