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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

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.

Mango and coconut trifle


The tropical flavours in this trifle are ideal for a hot Aussie Christmas. You could also add other tropical fruits to the mix - papaya and pineapple would work well. The rice pudding is beautiful on its own, too, topped with the fruit and a squeeze of lime. Start this recipe a day ahead to give the flavours time to develop.

You'll need

Juice and finely grated rind of 2 limes, plus extra cheeks, to serve To taste: white or golden rum 300 gm double cream 80 ml (½ cup) thick coconut cream 6 mangoes, peeled and thickly sliced, and shaved coconut, to serve   Coconut rice pudding 1.2 litres coconut cream 500 ml (2 cups) milk 280 gm (1½ cups) jasmine rice 50 gm each caster sugar and coconut sugar Scraped seeds of 1 vanilla bean 1 pandan leaf, knotted (optional; see note)   Mango-lime jelly 3 mangoes, peeled and coarsely chopped 220 gm (1 cup) caster sugar 70 ml lime juice 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Coconut cake 120 gm plain flour 1½ tsp baking powder 30 gm shredded coconut or moist coconut flakes Finely grated rind of 2 limes 2 eggwhites 110 gm (½ cup) caster sugar 80 gm softened butter 90 ml coconut cream

Method

  • 01
  • For rice pudding, stir 800ml coconut cream, milk, rice, sugars, vanilla seeds, pandan leaf and a pinch of salt in a saucepan over medium heat until sugar dissolves. Bring to a simmer and cook until rice is tender and most of the liquid is absorbed, stirring occasionally at first, then continuously as rice starts to thicken (30-35 minutes). Discard pandan, cool rice to room temperature, then stir in remaining coconut cream, transfer to a 2.5-litre serving bowl and refrigerate until chilled (2-3 hours).
  • 02
  • For jelly, stir mango, sugar and 750ml water in a large saucepan over medium-high heat until sugar dissolves, then simmer until mango is pulpy (5-6 minutes). Remove from heat, pulse with a handheld blender until puréed, stir in lime juice, then strain through a sieve (don’t press on solids). Return 1 cup of mango liquid to pan, squeeze excess water from gelatine, add to pan and stir to dissolve. Add gelatine mixture to remaining mango liquid, stir to combine, cool to room temperature, then pour jelly over rice pudding about 1cm-2cm deep and refrigerate to set (3-4 hours). Can be refrigerated for up to a day covered loosely with plastic wrap.
  • 03
  • For coconut cake, preheat oven to 180C and line a 22cm cake tin with baking paper. Sieve flour and baking powder into a bowl, then stir in coconut, lime rind and a good pinch of salt. Whisk eggwhites and sugar in an electric mixer to soft peaks (6-7 minutes), then whisk in butter a little at a time until incorporated. Fold in flour mixture, then fold in coconut cream, transfer to prepared cake tin, smooth top and bake until golden brown and centre springs back when lightly pressed (20-25 minutes). Turn out onto a wire rack to cool. Cake will keep stored in an airtight container for up to 2 days.
  • 04
  • Coarsely crumble coconut cake and scatter over mango jelly, then drizzle with lime juice and rum to taste. Whisk cream and coconut cream to soft peaks, spoon onto cake, top with mango, lime rind and shaved coconut and serve with lime cheeks.

Note Pandan leaves are available from Asian supermarkets.


At A Glance

  • Serves 10 - 12 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 10 - 12 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.

×