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.

Marshmallow and jammy ice-cream sandwich with choc-fudge sauce


This ice-cream sandwich is inspired by our school tuckshop favourite, the Wagon Wheel. All the elements are here - jam, marshmallow, chocolate and biscuits - but we've added ice-cream to the mix. To make things easier, we've used shop-bought vanilla ice-cream and raspberry jam, but you could always make your own instead.

You'll need

1 tbsp liquid glucose 140 gm caster sugar 1 eggwhite 2 titanium-strength gelatine leaves, softened in water for 5 minutes 2 litres shop-bought vanilla-bean ice-cream 100 gm raspberry jam, warmed to soften   Brown sugar biscuits 180 gm softened butter 80 gm each brown sugar and icing sugar 2 eggs 220 gm each plain flour and wholemeal flour 1 tsp baking powder ½ tsp bicarbonate of soda   Choc-fudge sauce 150 gm dark chocolate (56% cocoa solids), finely chopped 150 gm caster sugar 140 gm liquid glucose 20 gm Dutch-process cocoa, sieved 20 gm butter

Method

  • 01
  • For marshmallows, stir glucose, 100gm sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until syrup reaches 118C on a sugar thermometer (4-5 minutes). Meanwhile, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy. When syrup reaches 127C (3-4 minutes), remove from heat. Squeeze excess water from gelatine and stir into syrup. Whisking on low-medium speed, gradually add syrup to meringue, then whisk on high until thick and cooled to room temperature (10-15 minutes). Transfer to a piping bag with a 1cm plain nozzle and pipe 8cm-diameter rounds on a tray lined with baking paper and stand until set. Marshmallows will keep in an airtight container for 5 days.
  • 02
  • Beat ice-cream in a large bowl with a wooden spoon to soften, then fold in jam, transfer to a container and freeze until firm (3-4 hours).
  • 03
  • For brown sugar biscuits, preheat oven to 180C. Beat butter and sugar until pale and creamy (2-3 minutes). Scrape down sides of bowl, beat in egg and stir in dry ingredients. Refrigerate until firm, then roll out on a lightly floured surface to 3mm thick. Cut out 8cm-diameter rounds. Place on a baking tray lined with baking paper and bake until golden on the edges (5-6 minutes). Cool on trays and store in an airtight container. Biscuits will keep for 2-3 days.
  • 04
  • For choc-fudge sauce, stir chocolate, sugar, glucose, cocoa, butter, 1 tsp sea salt and 170ml water in a saucepan over medium-high heat until smooth and combined, then bring to the simmer and cook until sauce has a light syrup consistency (4-5 minutes). Set aside.
  • 05
  • To serve, place half the biscuits on serving plates, top each with a marshmallow round and scoop of ice-cream, drizzle with warm choc-fudge sauce, and sandwich with remaining biscuits.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Apr 2014

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