Healthy Eating

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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. 

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.

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.

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.

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.

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.

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.

Stollen


Homemade marzipan is sure to convert even the most hardened marzipan naysayer - we love a soft ripple through our stollen rather than a heavy log through the centre. You could use shop-bought if you prefer, but for our money we'd rather leave it out altogether. Start this recipe a day ahead to soak the fruit.

You'll need

60 gm each sultanas and raisins 40 gm each glacé orange and cedro, diced 80 ml brandy 250 ml (1 cup) milk 90 gm (¼ cup) honey 1 egg, lightly beaten, plus extra for eggwash 550 gm (3 1/3 cups) bread flour 55 gm (¼ cup) raw caster sugar 14 gm (2 sachets) dried yeast Finely grated rind of 1 orange and 1 lemon ½ tsp each freshly grated nutmeg and ground cinnamon 90 gm butter, diced 2 tbsp slivered almonds (optional) For dusting: pure icing sugar, sieved   Marzipan 130 gm almond meal 90 gm natural almonds 80 gm pure icing sugar 1 egg, lightly beaten

Method

  • 01
  • Combine dried and glacé fruits in a container with brandy, cover and soak overnight.
  • 02
  • For marzipan, process almond meal, almonds, icing sugar and a pinch of salt in a food processor until finely ground with a little texture remaining, add egg and process to combine. Wrap in plastic wrap and refrigerate until required. Marzipan can be made a day ahead.
  • 03
  • Warm milk and honey in a small saucepan over low heat until lukewarm, remove from heat and whisk in egg. Combine flour, sugar, yeast, rinds, spices and ½ tsp salt in a bowl, add butter and rub in with your fingertips to form fine crumbs. Make a well in the centre, add milk mixture and dried fruit mixture, combine with a knife to form a soft dough, then turn out onto a lightly floured surface and knead to distribute fruit evenly (2-3 minutes). Transfer to a lightly oiled bowl, cover loosely with plastic wrap and stand until doubled in size (1-1½ hours).
  • 04
  • Meanwhile, roll out marzipan on a piece of baking paper lightly dusted with icing sugar (dust your rolling pin and the marzipan with icing sugar as you roll as it will be quite sticky) to a 14cm x 55cm rectangle and refrigerate until required.
  • 05
  • Preheat oven to 180C. Line a large baking tray with baking paper and lightly butter the outside of a 10cm diameter cake tin. Roll out dough on a lightly floured surface to a 15cm x 55cm rectangle, then invert marzipan and baking paper onto the stollen dough and carefully peeling off the baking paper. With longest side facing you, roll dough away from you to form a cylinder, ending with the seam on the bottom. Lift onto baking tray and curl around cake tin to form a ring. Brush ends lightly with a little eggwash, pinch together to seal, cover loosely with plastic wrap and stand until doubled in size (30-40 minutes). Brush all over with eggwash, scatter with slivered almonds and bake until golden and an inserted skewer withdraws clean (35-40 minutes).
  • 06
  • Dust stollen generously with icing sugar and serve warm or at room temperature. Stollen is best eaten on the day it’s made.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2014

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