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.

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.

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.

Pea and ham soup

Southern barbecue chicken drumsticks with mop sauce and potato salad


This Lexington-style barbecued chicken gets extra tang from the trademark vinegary mop sauce it's basted with while it's cooking. You could use any chicken pieces on the bone, but we've gone for drumsticks for their sheer pick-up-and-eat deliciousness. Start this recipe a day ahead to marinate the chicken.

You'll need

375 ml (1½ cups) apple cider vinegar 50 gm brown sugar 1 tbsp dried chilli flakes 3 tsp ground chilli 2 tsp freshly ground white pepper 1 garlic clove, finely chopped 12 chicken drumsticks 1 kg kipfler potatoes, scrubbed 80 gm mayonnaise 40 gm sour cream ½ Spanish onion, coarsely grated Finely grated rind and juice of 1 lemon, or to taste 1 garlic clove, finely chopped ½ cup each coarsely chopped flat-leaf parsley and dill   Mop sauce 185 ml (¾ cup) apple cider vinegar 2 tbsp apple juice 2 tbsp tomato ketchup 2 tbsp brown sugar 1 tsp hot sauce (such as chipotle) 1 tsp dried chilli flakes

Method

  • 01
  • To marinate the chicken, mix vinegar, brown sugar, chilli flakes, ground chilli, white pepper, garlic and 3 tsp sea salt flakes in a non-reactive container. Add chicken, turn to coat well, cover and refrigerate for at least 3 hours or preferably overnight for flavours to develop.
  • 02
  • For potato salad, cover potato well with cold salted water in a large saucepan, bring to the boil over medium-high heat and cook until tender when pierced with the tip of a sharp knife (15-20 minutes). Drain, then, while still warm, peel, thickly slice and set aside to cool.
  • 03
  • Mix mayonnaise, sour cream, onion, lemon rind and juice and garlic in a large bowl and season to taste. Add potato and herbs and stir to coat well. Refrigerate until required.
  • 04
  • For mop sauce, combine ingredients in a bowl, season to taste and set aside in 2 separate bowls.
  • 05
  • Heat a barbecue to medium-high heat. Remove chicken from marinade and barbecue, turning and basting occasionally with mop sauce from one bowl, until browned and cooked through and juices run clear when drumsticks are pierced (8-10 minutes; discard any mop sauce remaining from bowl used for basting). Serve hot with potato salad and second bowl of mop sauce.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Powerful spicy red such as a zinfandel.

Featured in

Jan 2015

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