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.

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.

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.

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.

Fragrant pumpkin rice with quail


Quail and pumpkin pair well in this Middle Eastern-style dish - they both have a little sweetness, and the gaminess of the quail works well with the earthiness of Kent pumpkin.

You'll need

30 gm mixed slivered almonds and pistachios 2 tbsp ghee 300 gm peeled Kent (Jap) pumpkin, cut into 1.5cm dice 3 golden shallots, diced ½ leek (white part only), finely chopped 1 garlic clove, crushed 6 cardamom pods, bruised 2 cinnamon quills Large pinch of saffron threads 300 gm (1½ cups) long-grain rice 2 tbsp barberries (see note) 10 gm ginger, finely grated 6 fresh curry leaves 750 ml (3 cups) chicken stock 1 tbsp butter 320 gm quail breast fillets (about 14; see note) To serve: coriander and yoghurt (optional)

Method

  • 01
  • Preheat oven to 200C. Roast almonds and pistachios on a baking tray, shaking occasionally, until golden (3-4 minutes). Set aside.
  • 02
  • Heat ghee in a casserole or deep frying pan over high heat, add pumpkin, shallot, leek, garlic and spices, and sauté until softened (4-6 minutes). Stir in rice, barberries, ginger and curry leaves, add stock to cover by 2cm (add a little water if necessary), stir once and bring to a simmer. Cover tightly with foil, then transfer to oven and bake until rice has absorbed liquid (12-14 minutes). Cover with a tea towel and set aside to steam for 5 minutes, then arrange on a serving platter.
  • 03
  • Reduce oven to 100C. Heat half the butter in a large frying pan over high heat, add half the quail skin-side down and fry until golden brown (1½ minutes), then turn and cook to your liking (30 seconds for medium rare). Keep warm in oven and repeat with remaining butter and quail. Arrange on rice, scatter with nuts and coriander, and serve with yoghurt.

Note Barberries, tart dried red berries, are available from select delicatessens and Middle Eastern grocers, and online at pariyafood.com. We used Game Farm quail breast fillets, which are available in 320gm packets of 14 fillets from select supermarkets, butchers and independent grocers. If they're unavailable, substitute 6 whole quail and increase the cooking time by a few minutes to cook the legs.


At A Glance

  • Serves 6 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 people

Drink Suggestion

Full-bodied, creamy white, such as viognier.

Featured in

Aug 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.

×