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.

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.

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.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Spiced hazelnut-cacao brownie


There seems to be two schools of thought when it comes to brownies - some prefer them cake-like; others (like us) prefer them dense and rich. This version is studded with cacao nibs, hazelnuts and shards of bitter chocolate, with a hint of cinnamon and chilli to warm things up.

You'll need

250 gm butter, coarsely chopped 200 gm dark chocolate (65% cocoa solids), coarsely chopped 50 gm dark chocolate (70% cocoa solids), coarsely chopped 300 gm light muscovado sugar (see note) 4 eggs 180 gm plain flour 40 gm Dutch-process cocoa 1 tsp ground cinnamon 1/4 tsp baking powder   Hazelnut-cacao crunch 50 gm dark chocolate (70% cocoa solids), coarsely chopped 50 gm roasted hazelnuts, coarsely chopped 40 gm cacao nibs (see note) ½ tsp dried chilli flakes

Method

  • 01
  • Preheat oven to 160C. Melt butter and both chocolates in a bowl over a saucepan of simmering water and heat, stirring occasionally, until smooth (2-3 minutes). Remove from heat, add muscovado, then mix in eggs one at a time. Sieve flour, cocoa, cinnamon and baking powder over mixture and stir to combine (but don’t overwork or the brownie will become cake-like).
  • 02
  • Meanwhile, for hazelnut-cacao crunch, combine ingredients and ½ tsp sea salt flakes in a bowl.
  • 03
  • Spread half the brownie mixture in a 22cm-square cake tin buttered and lined with baking paper. Scatter half the hazelnut-cacao crunch over, then spread remaining brownie mixture over and smooth top. Scatter with remaining hazelnut-cacao crunch and bake until set around the edges but still a little fudgy in the centre (45-50 minutes; a skewer inserted should withdraw with just a little mixture on it). Set aside to cool and store in an airtight container for up to 5 days.

Note Cacao nibs are available from select health-food shops. Light muscovado sugar has a subtle molasses flavour. If it's unavailable, substitute brown sugar.


At A Glance

  • Serves 12 - 16 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 12 - 16 people

Featured in

Aug 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.

×