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.

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.

Apple and sour cream yeasted scrolls


Everyone loves a sticky bun, especially filled with apples and sour cream. Brush these little beauties with the syrup while they're still warm - all the better to soak it up. They're best eaten fresh from the oven, but if there happens to be a couple left over the next day, warm them up a little before serving. Start this recipe a day ahead to prove the dough.

You'll need

330 gm plain flour 150 gm caster sugar 1¼ tsp dried yeast Finely grated rind and juice of 1 orange and ½ lemon 1 egg and 1 egg yolk, beaten together 100 gm sour cream, at room temperature 100 gm softened butter 1 vanilla bean, split and seeds scraped 3 cardamom pods, bruised   Apple, sour cream and almond filling 1 Granny Smith apple, cored and diced 40 gm dried apple, diced 30 gm almonds, coarsely chopped Juice of ½ lemon ¼ tsp ground cardamom 80 gm brown sugar 1½ tbsp plain flour 150 gm sour cream

Method

  • 01
  • Combine flour, 50gm sugar, yeast, lemon rind and ½ tsp salt in an electric mixer fitted with a dough hook, add beaten egg, sour cream and 50ml lukewarm water, and knead until dough forms. Add butter a little at a time and knead until dough is elastic, smooth and shiny (2-3 minutes). Transfer to a buttered bowl, cover loosely with plastic wrap and refrigerate overnight to rest.
  • 02
  • For apple, sour cream and almond filling, combine apple, dried apple, almonds, juice, cardamom, 60gm sugar and 1 tbsp flour in a bowl. Combine sour cream, remaining sugar and remaining flour in a separate bowl.
  • 03
  • Butter and flour eight 250ml dariole moulds and place on a baking tray. Roll out dough on a floured surface to a 25cm x 35cm rectangle. Spread with sour cream mixture, leaving a 1cm border, and brush edges with water. Scatter three-quarters of the apple mixture over sour cream, then roll into a cylinder from longest side, press along edge to seal and trim ends by about 1cm. Cut cylinder into 8 even pieces and place cut-side up in prepared moulds. Cover loosely with a damp tea towel and stand to prove (1¼-1½ hours). Preheat oven to 180C, scatter remaining apple mixture on tops of scrolls and bake on middle shelf until golden brown and cooked through (30-35 minutes; cover with foil if tops start to brown too quickly).
  • 04
  • Meanwhile, combine juices, vanilla bean and seeds, cardamom, remaining sugar and 150ml water in a small saucepan over medium-high heat and stir until sugar dissolves, then bring to the boil and cook until a light syrup forms (4-5 minutes). Brush generously over warm scrolls and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2015

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