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. 

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.

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.

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.

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.

Moroccan harira with saffron yoghurt


It's easy to understand why harira is the traditional soup to break Ramadan; it's everything you need in one bowl to satisfy your hunger, especially when it's topped with a thick saffron yoghurt. Begin this recipe a day ahead to soak the chickpeas and drain the yoghurt.

You'll need

60 ml (¼ cup) olive oil or clarified butter 250 gm boneless lamb shoulder, cut into 3cm cubes 3 boneless, skinless chicken thighs (about 600gm), cut into 3cm cubes 1 onion, finely chopped 4 garlic cloves, finely chopped 1 long green chilli, finely chopped ½ cup each (firmly packed) coriander and flat-leaf parsley 2 celery stalks, finely chopped 2 vine-ripened tomatoes, finely chopped 2 tbsp tomato paste 1 tbsp ground cumin 1 tsp each ground black pepper, cinnamon, ginger and paprika ½ tsp ground allspice 1 litre (4 cups) chicken stock 400 gm canned chopped tomatoes 100 gm (½ cup) dried chickpeas, soaked in cold water overnight, drained 80 gm dried small green lentils 60 gm spaghettini, broken into 3cm pieces 60 ml (¼ cup) lemon juice To serve: coriander and mint (optional)   Saffron yoghurt 500 gm Greek-style yoghurt 1 garlic clove, finely grated ½ tsp saffron threads

Method

  • 01
  • For saffron yoghurt, combine ingredients in a bowl, season to taste, transfer to a sieve lined with muslin, place over a bowl and refrigerate overnight until thick (discard liquid).
  • 02
  • Heat 40ml oil in a large saucepan over medium heat, add lamb and chicken and brown all over (5-7 minutes). Set aside.
  • 03
  • Blend onion, garlic, chilli and herbs in a small food processor to a paste. Heat remaining oil in a saucepan over medium heat, add onion paste and sauté until fragrant (2-3 minutes). Add celery and tomatoes, stir to combine, then add tomato paste and cook, stirring occasionally, until slightly darker in colour (1-2 minutes). Add spices, stir until fragrant (30 seconds to 1 minute), then add stock, canned tomatoes, lamb and chicken, reduce heat to low, then cover and cook until meat starts to become tender (60-80 minutes).
  • 04
  • Meanwhile, cover chickpeas with plenty of cold water in a saucepan over medium heat and simmer until tender (40-45 minutes), then drain.
  • 05
  • Add lentils and chickpeas to soup and simmer until lentils are cooked through (50 minutes to 1 hour). Add spaghettini, simmer until tender (7-8 minutes), then add lemon juice, stir to combine and serve hot topped with coriander and mint, and saffron yoghurt.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Rich, full-bodied white viognier.

Featured in

Aug 2014

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