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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. 

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

Gâteau Opéra


This beautifully layered gâteau is a much-loved classic with its layers of coffee-soaked cake, fluffy buttercream and rich ganache. We'd be lying if we said it was simple to make, but it is an excellent do-ahead cake for entertaining, with all the work done beforehand.

You'll need

80 ml (1/3 cup) espresso To serve: chocolate curls (optional)   Almond joconde 100 gm eggwhite (about 2½) 65 gm caster sugar 3 eggs 100 gm almond meal 60 gm icing sugar, sieved 30 gm plain flour 20 gm melted butter 1 tbsp espresso   Coffee buttercream 220 gm caster sugar 150 gm eggwhites (about 4) 400 gm softened butter 70 ml espresso   Ganache 200 ml pouring cream 20 ml espresso 20 ml brandy 350 gm dark chocolate (56% cocoa solids), finely chopped 80 gm milk chocolate, finely chopped 20 gm butter, finely chopped

Method

  • 01
  • For almond joconde, preheat oven to 180C, and butter and line two 27cm x 37cm Swiss roll pans with baking paper. Whisk eggwhite, sugar and a pinch of salt in an electric mixer until firm peaks form (6-8 minutes), add eggs and whisk until pale and fluffy (3-4 minutes). Fold in almond meal, icing sugar and flour, then fold in butter and coffee. Spread mixture evenly between prepared pans, smooth tops and bake, swapping pans occasionally during cooking, until golden brown and cake springs back when lightly pressed (7-8 minutes). Turn out onto baking paper lightly dusted with flour, remove backing paper and set aside to cool (30 minutes).
  • 02
  • For coffee buttercream, stir 200gm sugar and 80ml water in a small saucepan over medium-high heat until sugar dissolves, brush down sides of pan with a wet pastry brush, then bring to the boil and cook without stirring until syrup reaches 121C on a sugar thermometer (4-5 minutes). Meanwhile, whisk eggwhite and remaining sugar on high speed in an electric mixer until firm peaks form (4-5 minutes) then, when syrup reaches correct temperature, reduce speed to medium, gradually drizzle syrup in down sides of mixer bowl then whisk on high speed until fluffy and cooled to room temperature (4-5 minutes). Whisk in butter a little at a time until pale and fluffy (5-6 minutes), then whisk in coffee and set aside.
  • 03
  • For ganache, bring cream, coffee and brandy to the simmer in a saucepan over medium-high heat, remove from heat, add chocolate, butter and a pinch of salt, stand for 5 minutes, then stir until smooth and combined. Reserve.
  • 04
  • To assemble, lightly oil an 11cm x 27cm straight-sided 11cm-deep loaf tin, then line the base and sides with baking paper, leaving about 10cm of overhang at each long side (to lift the set cake from tin). Cut four 11cm x 27cm rectangles from joconde, and place one in the base of tin and brush with a little coffee. Spoon in enough coffee buttercream to form a 5mm-thick layer, spreading evenly (a small offset spatula is the best tool for this), then freeze until just firm (10 minutes). Pour over a thin layer of ganache, spreading evenly, top with another piece of joconde and repeat brushing, layering and freezing, until you use up the last layer of joconde (you may not need all the coffee buttercream). Brush with coffee, finish with a thin layer of ganache and refrigerate until firm (3-4 hours). Cake will keep covered and refrigerated for 1-2 days.
  • 05
  • To serve, carefully lift cake from tin by overhanging paper, peel paper from sides, then trim sides with a hot, wet knife. Scatter with chocolate curls and slice using a hot, wet knife.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Oct 2015

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