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.

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.

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.

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.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Hunter Valley NSW travel guide

Our guide to the best of the region.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Pea and ham soup

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. 

Slow-poached quince


As the quince cooks it turns a deep ruby colour, which intensifies, as does the flavour, the longer it's cooked. Some chefs think quince isn't properly cooked until it's this deep colour, but we have opted for a lighter, less intense flavour. However, we've given an estimated cooking time for both below (6 hours for the lighter, and 9 hours for the deeper). Choose a wide saucepan or casserole for this recipe, or a sauté pan. Herbs such as lavender, thyme and rosemary work really well as an addition, as do spices and aromatics such as ginger, cinnamon, pepper and cardamom. We've used a vanilla bean, cinnamon quill and lemon peel. You could also substitute some of the water with wine of your choice.

You'll need

800 gm caster sugar 1 vanilla bean, split Thinly peeled rind of ½ lemon 1 cinnamon quill 3 large quinces

Method

  • 01
  • Preheat oven to 130C. Place sugar and 1 litre water in a wide ovenproof pan and bring to the boil over high heat. Add the vanilla bean, lemon rind and cinnamon quill and return to the boil.
  • 02
  • Meanwhile, peel the quince (reserve peelings), cut into quarters and remove cores, placing quince into the syrup as you go, along with the peelings, to prevent discolouring. Cover with a cartouche, bring to a simmer, cover with a lid and place in oven until quince are the desired tenderness and colour (5-6 for medium ruby colour; 7-9 hours for deep Burgundy; for a very deep colour, turn oven off after 9 hours and leave to cool completely overnight in oven). Poached quince keeps refrigerated for about a month.

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

Jun 2014

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.

×