Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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.

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.

Chilled rice pudding with roasted cherries and pistachio


Why restrict rice pudding to the wintry months when it's so refreshing served chilled with summer fruit, such as the roasted cherries we've used here? All the elements can be prepared in advance, making this an excellent dessert for entertaining.

You'll need

1.25 litres (5 cups) milk 250 ml (1 cup) pouring cream 2 vanilla beans, split and seeds scraped or 2 tsp vanilla extract 2 cinnamon quills Thinly peeled rind and juice of 1 orange 30 gm butter, diced 300 gm carnaroli rice 60 ml dessert wine 4 egg yolks 165 gm (¾ cup) caster sugar To serve: pistachio nuts slivered or chopped   Roast cherries 400 gm cherries, halved and pitted 220 gm (1 cup) caster sugar 40 ml dessert wine Juice of ½ orange and ½ lemon

Method

  • 01
  • Bring milk, cream, vanilla, cinnamon and orange rind to a simmer in a saucepan over medium-high heat and keep warm. Melt butter in a separate saucepan over medium-high heat, add rice and stir to coat and lightly toast (1-2 minutes), then add orange juice and dessert wine, and stir until liquid is evaporated. Add milk mixture a third at a time, ladling through a sieve (discard solids), and simmer, stirring occasionally, until most of the liquid is absorbed before adding more liquid. Simmer until rice is al dente (20-25 minutes).
  • 02
  • Meanwhile, whisk yolks and sugar in a bowl until thick and pale, add to al dente rice mixture and stir continuously until thickened (4-5 minutes). Transfer to a container and refrigerate to chill.
  • 03
  • For roast cherries, toss ingredients in a small roasting pan, spread out in a single layer and roast, stirring occasionally, until cherries are tender (10-12 minutes). Set aside to cool.
  • 04
  • Spoon rice pudding into chilled dishes, top with roast cherries and roasting juices, scatter with pistachios and serve.

At A Glance

  • Serves 6 - 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 - 8 people

Featured in

Dec 2015

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×