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.

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. 

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.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

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.

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

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.

Alfajores meringue


There are many delicious incarnations of the alfajor; this version coated with crisp meringue is among the best. Get your hands on the best dulce de leche possible - a thick and rich version, such as Havanna, is ideal. Start this recipe 12 hours ahead to allow the meringue to set.

You'll need

220 gm butter, softened 120 gm caster sugar 1½ tbsp honey 1 egg Scraped seeds of 1 vanilla bean 415 gm plain flour 100 gm cornflour 1 tsp baking powder ½ tsp bicarbonate of soda 300 gm dulce de leche (see note)   Meringue icing 240 gm caster sugar 2 egg whites

Method

  • 01
  • Beat butter and sugar in an electric mixer until pale and fluffy (2-3 minutes). Scrape down the sides, then add honey, egg, vanilla seeds and ½ tsp salt and beat to combine. Add flour, cornflour, baking powder and bicarbonate of soda and stir to combine. Turn out onto a work surface and gently bring dough together. Wrap in plastic wrap, pat into a disc and refrigerate until chilled and firm (1 hour).
  • 02
  • Preheat oven to 180C and line 2 oven trays with baking paper. Roll dough out on a lightly floured surface to a thickness of 3mm, cut out 7cm-diameter rounds, transfer to prepared trays and dock with a fork. Bake, swapping trays halfway, until golden and cooked through (7-8 minutes). Cool briefly on trays, then transfer to a wire rack to cool completely.
  • 03
  • Spread half the biscuits with dulce de leche, sandwich with remaining biscuits and set aside.
  • 04
  • For meringue icing, stir sugar and 80ml water in a small saucepan over high heat until sugar dissolves. Bring to the boil, reduce heat to medium and simmer without stirring, brushing crystals from sides of pan with a wet pastry brush, until slightly reduced and syrupy (2-3 minutes). Meanwhile, whisk eggwhites in an electric mixer until soft peaks form, then increase speed and add syrup in a thin steady stream until incorporated. Continue whisking until meringue is cool and thick (8-10 minutes). Spread the sides and tops of the biscuits with a thin coating of meringue, wiping off any excess. Set aside on a wire rack until icing sets (12 hours or overnight) before serving. Alfajores will keep in an airtight container for up to 3 days.

At A Glance

  • Serves 18 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 18 people

Additional Notes

Dulce de leche is available from select grocers and delicatessens; the Havanna brand is available from The Essential Ingredient.

Featured in

May 2016

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Chocolate cremeux with caramel

Italian recipes

recipes

O Tama Carey's fresh kefir curd with kithul, roasted coconut and apple

Fast autumn recipes

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Chocolate recipes

recipes

Panettone, ricotta and peach cake

Apple recipes

recipes

Saltimbocca alla Romana

Autumn vegetarian recipes

recipes

Roast lamb loin with couscous and pumpkin

Almond recipes

recipes

conversion tool

 
get the latest news

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

×