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. 

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.

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.

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.

Pulled chicken and black bean nachos


Here we've revamped this Tex-Mex classic as a tasty party-starter. Serve it straight from the oven to feed a hungry crowd.

You'll need

2 tbsp olive oil 4 skinless chicken thigh fillets (about 150gm each) 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp each ground cumin, ground coriander and smoked paprika 1 tbsp red wine vinegar 400 gm canned chopped tomato 250 ml (1 cup) chicken stock 1 chipotle chilli in adobo (see note) 1 tsp dried oregano 200 gm (1 cup) canned black beans, drained 250 gm corn chips or tortilla chips 200 gm cheddar, coarsely grated 2 radishes, thinly sliced ¼ cup (loosely packed) coriander, coarsely chopped   Tomato salsa 3 vine-ripened tomatoes, finely chopped 1 small white onion, finely chopped 1 cup (loosely packed) coriander, coarsely chopped Juice of 1 lime jalapeño chillies, finely chopped, or to taste 2 tbsp extra-virgin olive oil   Avocado crema ripe avocados Juice of ½ lime 2 tsp extra-virgin olive

Method

  • 01
  • Preheat oven to 160C. Heat oil in a large casserole or saucepan over medium-high heat, add chicken and brown well all over (4-5 minutes), then set aside. Add onion and garlic to casserole, sauté until tender and translucent (4-5 minutes), add spices and season to taste. Deglaze pan with vinegar, add tomato, stock, chipotle, oregano and chicken, bring to a simmer, then cook in oven, turning chicken occasionally, until tender (50 minutes to 1 hour). Set aside to cool slightly, then shred chicken, stir in beans and season to taste.
  • 02
  • Increase oven to 180C. For tomato salsa, combine ingredients in a bowl, season to taste and set aside for flavours to develop (10-15 minutes).
  • 03
  • For avocado crema, process ingredients in a small food processor until smooth, season to taste, cover and refrigerate until required.
  • 04
  • Scatter chips on a large baking tray, top with chicken and bean mixture, scatter with cheddar then bake until golden and bubbling (10-12 minutes). Serve topped with radish, salsa, avocado and coriander.

Note Chipotle chillies in adobo are available from select delicatessens and online from fireworksfoods.com.au and montereyfoods.com.au.


At A Glance

  • Serves 6 - 8 people
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Signature Collection

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2017 Restaurant Guide

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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Rich, nutty amber ale.

Featured in

Nov 2015

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