Healthy Eating

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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.

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. 

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Pea and ham soup

Pumpkin, Gorgonzola and rosemary pie


For this rich pie, we've opted for a buttery sour cream pastry base, which gives an extra piquant, savoury hit, and topped it with butter puff pastry for a flaky finish. Use any pumpkin you like, Kent (Jap) will give a deeper colour and flavour, and butternut a softer result. Watch the amount of liquid that comes from the pumpkin when roasting and, if needed, drain the pumpkin well before assembling the pie.

You'll need

900 gm peeled Kent (Jap) pumpkin (about a third large), cut into 4cm cubes 2 tbsp olive oil 1 onion, finely chopped 2 tbsp pine nuts 3 garlic cloves, finely chopped 1 tbsp coarsely chopped rosemary 80 gm Gorgonzola dolcelatte 50 gm finely grated parmesan 1 egg, lightly beaten, for eggwash 375 gm sheet butter puff pastry (see note) To serve: mesclun leaves, dressed with white wine vinaigrette   Crème fraîche shortcrust pastry 250 gm (1 cup) plain flour 100 gm unsalted butter, chilled 75 gm sour cream

Method

  • 01
  • Preheat oven to 250C. Place pumpkin in a shallow roasting pan, drizzle with half the oil, season to taste, toss to coat and roast until pumpkin starts to caramelise at the edges and you can insert a knife with just a little resistance (17-20 minutes; be careful not to overcook). Transfer to a colander placed over a bowl and set aside to drain and cool (40-50 minutes). Coarsely break up a third of the pumpkin in a bowl and refrigerate until chilled (1 hour).
  • 02
  • Meanwhile, for crème fraîche shortcrust pastry, process flour and butter in a food processor to> fine crumbs, add sour cream and pulse to combine. Turn out, pat into a disc, cover with plastic wrap and refrigerate for 30 minutes to rest.
  • 03
  • Heat remaining olive oil in a frying pan over medium-high heat, add onion and sauté until tender and caramelised (8-9 minutes). Add pine nuts and garlic, and sauté, stirring occasionally, until golden (2-3 minutes). Add rosemary, stir until fragrant and rosemary starts to lose its bright colour (1 minute), then season to taste and transfer to a bowl to cool (20 minutes). Add pumpkin, stir to combine, then stir in cheeses and season to taste.
  • 04
  • Preheat oven to 250C and line a baking tray with baking paper. Roll shortcrust pastry to a 30cm round and refrigerate 15 minutes to rest. Place on prepared tray, spread on pumpkin mixture, leaving a 2cm border, then brush border with eggwash. Roll out puff pastry to 4mm thick and place on top, pressing around pumpkin filling gently to seal. Trim edges to form a neat round and pinch edges to seal. Score a criss-cross pattern on top,. brush with eggwash, scatter with sea salt flakes and bake until pastry is puffed and starting to turn golden (10 minutes). Reduce oven to 180C and cook until pastry is golden and crisp (25-30 minutes). Set pie aside to rest and cool briefly (5 minutes), then serve with mesclun salad.

Note We prefer to use Carême butter puff pastry, which comes in 375gm sheets.


At A Glance

  • Serves 8 people
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2017 Restaurant Guide

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At A Glance

  • Serves 8 people

Drink Suggestion

Fruity sparkling red lambrusco.

Featured in

Aug 2015

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