Healthy Eating

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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.

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.

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.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

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.

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.

Chicken, spring onion and tarragon Pithiviers


These Pithiviers can be prepared ahead and stored in the refrigerator for a couple of days, then baked fresh - ideal for a dinner party. Serve with a creamy mash or, for a fresher alternative, tender peas crushed with a little chopped mint and butter.

You'll need

1½ tbsp olive oil 6 chicken Marylands 8 spring onions, thinly sliced 2 celery stalks, diced ½ leek, diced 2 garlic cloves, finely chopped 100 ml dry white wine 700 ml veal or chicken stock 3 tarragon sprigs, plus ½ cup coarsely chopped 25 gm butter, diced 25 gm plain flour 1 kg puff pastry (see puff pastry recipe) For brushing: eggwash

Method

  • 01
  • Preheat oven to 160C. Heat oil in a large frying pan and brown chicken in batches (3-4 minutes), then transfer to a roasting pan. Pour off excess fat from frying pan, add vegetables and sauté until tender (4-5 minutes), then deglaze pan with wine and simmer until almost completely reduced (1-2 minutes). Add stock and tarragon sprigs, bring to the boil, season to taste, then pour over chicken. Cover pan with foil and braise in oven until meat falls from the bone (1½-2 hours).
  • 02
  • Remove chicken from pan, strain braising liquid into a saucepan and boil over medium-high heat until reduced to 400ml (20-25 minutes). Transfer braising vegetables to a bowl and add chopped tarragon. Coarsely shred chicken (discard skin, bones and sinew), add to vegetable mixture and stir to combine.
  • 03
  • Melt butter in a saucepan over medium-high heat, add flour and stir until sand-coloured (1-2 minutes). Gradually add reduced braising liquid, stirring continuously, then bring to the boil and cook until slightly thickened (1-2 minutes). Add chicken mixture, stir to combine and refrigerate until firm (3-4 hours).
  • 04
  • Preheat oven to 200C. Roll pastry on a lightly floured work surface to 3mm thick (halve the pastry and roll out in 2 batches), then place on a tray and refrigerate to rest (30 minutes). Cut out six 12cm rounds and six 14cm rounds, and refrigerate. Making a Pithiviers at a time (leave remaining pastry refrigerated), place one small round on a tray lined with baking paper, spoon a sixth of the chicken mixture into the centre to form a mound, leaving a 1cm border, then brush around border lightly with eggwash. Place a large round over the top, pulling gently to cover, press edges to seal, then crimp with a fork. Refrigerate while making remaining Pithiviers, then refrigerate to rest (30 minutes). Make a small hole in the centre of each, brush with eggwash then score tops with the side of a fork. Bake on a tray lined with baking paper until they begin to puff and turn golden (15-20 minutes), then reduce oven to 180C and bake until golden and cooked through (10-15 minutes). Serve hot with minted peas or creamy mashed potatoes.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2014

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