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. 

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.

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.

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.

Dosai with spiced potatoes and tamarind chutney


Dosai are traditionally cooked in a flat heavy pan called a tawa. Rubbing it with a cut onion is said to make the pan non-stick. A non-stick frying pan or crêpe pan is a reliable alternative. Start this recipe two days ahead to soak the grains and ferment the batter.

You'll need

450 gm (2¼ cups) long-grain rice 105 gm (½ cup) urid dhal ½ tbsp fenugreek seeds 80 ml (1/3 cup) melted ghee To serve: grated coconut, thinly sliced long green chilli, mint and ground chilli   Tamarind chutney 160 gm tamarind pulp ½ tsp cumin seeds, crushed 1 tsp vegetable oil ½ tsp ground ginger ¼ tsp ground chilli 110 gm (½ cup) light palm sugar   Spiced potatoes 800 gm (about 6 small) Dutch cream potatoes, cut into 3cm pieces 60 ml (¼ cup) vegetable oil ½ onion, finely chopped 2 tbsp finely grated ginger 2 garlic cloves, finely chopped 5 fresh curry leaves 1 tsp mustard seeds 1 tsp ground coriander ¼ tsp turmeric ½ cup (loosely packed) coriander, coarsely chopped 1 long green chilli, finely chopped

Method

  • 01
  • Rinse rice under cold running water, then place in a large container, cover with cold water and soak for 10 hours or overnight.
  • 02
  • Preheat oven to 120C. Rinse dhal under cold running water until the water runs clear, then soak in cold water with fenugreek for 1 hour. Drain and process in a food processor with 100ml water until smooth (2 minutes), then transfer to a large bowl. Drain rice and process in a food processor with 125ml water until smooth, but still a little grainy. Add to dhal with 150ml water, stir to combine, then cover with foil and place in oven with heat turned off to ferment (12-24 hours; the batter is fermented when bubbly and thick, with a slight fermented smell). Remove from oven, stir in 1½ tsp sea salt flakes and set aside in a warm place to continue fermenting (8-10 hours).
  • 03
  • For tamarind chutney, soak tamarind pulp in 300ml water in a bowl to soften (5 hours). Strain, reserving pulp and liquid, then push pulp through a sieve and combine with half the liquid (discard remaining liquid) in a bowl. Dry-roast cumin seeds, add oil, ginger and chilli to the pan, stir to combine, then add tamarind and simmer, stirring occasionally, until slightly reduced (2-3 minutes). Add palm sugar, season to taste, stir until thick (5-7 minutes) and allow to cool.
  • 04
  • For spiced potatoes, cook potatoes in a saucepan of simmering salted water until tender (25-30 minutes), then drain well and set aside. Heat oil in a large frying pan, add onion, ginger, garlic and curry leaves, cook until onion is soft (7-8 minutes), then add spices and stir until fragrant. Add potatoes and 80ml water, cover and simmer for flavours to combine and potatoes are very soft (3-5 minutes). Stir in coriander and green chilli and season to taste.
  • 05
  • Heat ½ tbsp ghee in a large non-stick frying pan over medium-high heat. Pour in enough batter to thinly cover the base when swirled (the batter should be a thin pancake consistency; add a little water if it’s too thick) or use the base of a ladle working in a spiral motion from the centre to the edges for a thinner spread, and cook dosa, turning once, until golden and crisp (2-3 minutes each side). Wipe out pan with paper towels and repeat with remaining ghee and batter. Top dosai with spiced potatoes, coconut, green chilli, mint and ground chilli, and serve with tamarind chutney.

At A Glance

  • Serves 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 8 people

Drink Suggestion

Nutty, malty pale ale.

Featured in

Jul 2015

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×