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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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.

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.

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.

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.

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.

Coconut cupcakes with passionfruit curd


These sponge-based cupcakes have the addition of both coconut milk and shredded coconut for flavour and texture. The topping of passionfruit curd adds a lively tang; lime curd works just as well.

You'll need

4 eggs 200 gm caster sugar 245 gm plain flour 2 tsp baking powder 115 gm unsalted butter 220 ml canned coconut milk 100 gm shredded coconut   Passionfruit curd 125 gm unsalted butter, coarsely chopped 110 gm (½ cup) caster sugar 80 ml (1/3 cup) passionfruit pulp (from about 3 passionfruit) 2 eggs, lightly beaten

Method

  • 01
  • For passionfruit curd, stir ingredients continuously in a small saucepan over low heat until mixture thickly coats the back of a spoon (5-6 minutes). Transfer to a bowl, cover and refrigerate to chill. Passionfruit curd will keep refrigerated for up to 2 weeks.
  • 02
  • Preheat oven to 180C and line two 12-cup muffin tins (80ml per cup) with cupcake cases. Combine eggs and sugar in an electric mixer bowl, place over a saucepan of hot water and stir continuously until eggs are warm to touch (2-3 minutes). Place on the mixer and whisk on high speed until pale, frothy and tripled in volume (8-10 minutes). Sieve flour, baking powder and 1 tsp salt in and slowly whisk to combine.
  • 03
  • Meanwhile, melt butter in a saucepan over medium heat, then stir in coconut milk and keep warm over low heat. Spoon 1 cup batter into coconut milk mixture and stir to combine, then pour mixture into remaining batter, add shredded coconut and fold to combine. Spoon into cupcake cases and bake until golden brown, and centres spring back when gently pressed (10-12 minutes). Cool on a wire rack, then serve topped with a dollop of passionfruit curd.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Nov 2015

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