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.

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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

Fried custard squares with ginger syrup


Start this recipe a day ahead to set the custard.

You'll need

750 ml (3 cups) milk 130 gm caster sugar, plus extra for dusting 1 vanilla pod, split and seeds scraped 110 gm butter, coarsely chopped 200 gm plain flour, sifted 6 egg yolks For deep-frying: vegetable oil 35 gm (1/3 cup) dried breadcrumbs 1 tsp vanilla powder (see note) 2 eggs, lightly beaten 100 ml ginger syrup (see note) 30 cm piece ginger, cut into fine julienne

Method

  • 01
  • Line an 18cm-square cake tin with baking paper. For the custard, bring milk, sugar and vanilla bean and seeds to the boil in a small saucepan over low heat, then strain through a fine sieve and keep warm.
  • 02
  • In a separate saucepan, melt butter over low heat, add flour and cook, stirring constantly, until pale and sandy-textured (2-4 minutes). Gradually whisk in hot milk and stir constantly until thickened (5-7 minutes), then whisk in egg yolks. Remove vanilla bean and pour mixture into the prepared tin and refrigerate until set (4-6 hours or overnight).
  • 03
  • Turn set custard out onto a board and cut into nine 6cm squares. Heat oil in a deep saucepan to 180C. Combine breadcrumbs with vanilla powder in a bowl and place beaten eggs in another, dip custard squares in egg then breadcrumbs, shaking off excess, and deep-fry in batches until golden and slightly crisp (2-3 minutes; be careful, hot oil may spit). Drain on paper towels and dust with extra caster sugar.
  • 04
  • Heat ginger syrup with ginger julienne in a small saucepan over medium-high heat until warm, pour over custard squares and serve hot.

Note Vanilla powder is available at select health-food stores, supermarkets and specialty stores; if it's unavailable, substitute the scraped seeds of a vanilla bean. Ginger syrup is available at select delicatessens, supermarkets and health-food stores or online through The Ginger People.


At A Glance

  • Serves 9 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 9 people

Featured in

May 2015

Recipes (10 )

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.

×