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.

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.

Leek and cheddar bread and butter pudding


We love a sweet bread and butter pudding, and the technique also lends itself well to savoury recipes. This version is all cheesy goodness, and makes for a perfect brunch dish - especially topped with leg ham and lightly pickled fennel to cut through the richness. A poached egg would make a welcome addition. Any leftovers are delicious pan-fried in a little butter.

You'll need

50 gm butter, coarsely chopped, plus extra for greasing 2 leeks, coarsely chopped 2 garlic cloves, finely chopped 2 tbsp finely chopped thyme 300 gm crème fraîche or sour cream 2 eggs 2 egg yolks 2 tsp Dijon mustard 200 ml pouring cream 140 gm coarsely grated vintage cheddar 2 baby fennel bulbs, fronds reserved 60 ml (¼ cup) white wine vinegar ½ tsp caster sugar Finely grated rind and juice of ½ lemon 1 tbsp extra-virgin olive oil To serve: thickly sliced leg ham   Cheddar brioche 120 ml milk, lukewarm 10 gm caster sugar 5 gm (1¾ tsp) dried yeast 450 gm (3 cups) plain flour 100 gm butter, softened 80 gm crème fraîche 80 gm coarsely grated vintage cheddar 2 eggs, at room temperature

Method

  • 01
  • For cheddar brioche, stir milk, sugar and yeast in a bowl to combine and stand in a warm place until foaming (4-5 minutes). Process flour, butter, crème fraîche, cheddar and 2 tsp sea salt in a food processor to combine. Add yeast mixture and eggs, process to combine, then stand at room temperature, still in the food processor and with the lid on, until the dough doubles in size (45 minutes to 1 hour). Pulse dough in the food processor to knock it back, turn onto a floured surface and roll with your hands to form a 20cm-long cylinder. Place in a 10cm-deep, 8.5cm x 22cm loaf tin buttered and lined with baking paper, cover with plastic wrap and stand in a warm place until risen by half (40-45 minutes). Preheat oven to 180C and bake until a skewer withdraws clean and bread is golden (45 minutes to 1 hour), cool slightly in the tin, then turn out onto a wire rack to cool completely.
  • 02
  • Cut brioche into rough 2.5cm cubes, spread on an oven tray lined with baking paper and bake, shaking occasionally, until golden and toasted (8-10 minutes).
  • 03
  • Meanwhile, heat butter in a frying pan over medium-high heat until foaming, then add leek and garlic and stir occasionally until very tender (6-8 minutes). Add thyme, stir occasionally until fragrant, season to taste and set aside to cool.
  • 04
  • Reduce oven to 150C. Whisk crème fraîche, eggs, yolks and mustard in a bowl until smooth, whisk in cream, season to taste and set aside.
  • 05
  • Wipe out the loaf tin the brioche was baked in, butter and line it with fresh baking paper. Scatter 50gm cheddar in the base, top with half the leek mixture then half the brioche cubes. Repeat layering, then pour egg mixture over and press to submerge brioche. Stand to soak (30 minutes; some brioche cubes will rise to the surface – this is okay, because they’ll become crunchy when baked). Scatter with remaining cheddar and bake until golden and a skewer withdraws clean (1-1¼ hours). Set aside to cool in tin (15 minutes).
  • 06
  • Meanwhile, thinly shave fennel on a mandolin and combine with fennel fronds, vinegar, sugar, lemon rind and juice in a bowl, season to taste and stand to lightly pickle (15-20 minutes). Add oil, stir to combine and set aside.
  • 07
  • Thickly slice bread and butter pudding and serve warm topped with ham and pickled fennel.

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

Drink Suggestion

Pints of English bitter.

Featured in

Jul 2013

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×