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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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.

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.

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.

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.

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.

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.

Spiced Fuji apple crumble with dulce de leche ice-cream


"Take this crumble right over the edge by serving it with homemade dulce de leche ice-cream," says Curtis Stone. "The dulce de leche is both infused into an ice-cream base before being churned and also swirled through it to create a ripple."

You'll need

2 tbsp caster sugar ¼ tsp ground cinnamon ¼ tsp ground ginger ¼ tsp ground nutmeg Large pinch of ground cloves Large pinch of ground allspice 135 gm plain flour 220 gm (1 cup) brown sugar 180 gm cold unsalted butter, cubed 7 Fuji apples, peeled, cored and cut into 1.25cm wedges   Dulce de leche ice-cream 780 gm (2 cans) sweetened condensed milk 375 ml (1½ cups) thickened cream 375 ml (1½ cups) milk 6 egg yolks

Method

  • 01
  • For dulce de leche ice-cream, preheat oven to 200C. Pour condensed milk into a 20cm x 30cm baking dish, cover with foil and place in a roasting pan. Place in oven, fill roasting pan with boiling water to come halfway up the sides of the dish and bake, stirring condensed milk occasionally, until caramelised (1¾-2 hours). Whisk until smooth and set aside. Bring cream, milk, 300gm dulce de leche and ½ tsp salt to a simmer in a saucepan over medium-high heat, stirring to combine. Whisk yolks in a bowl, then gradually whisk in hot condensed milk mixture. Return to pan and stir continuously over low heat until custard thickly coats the back of a spoon (5-6 minutes). Strain into a bowl, refrigerate until chilled, then churn in an ice-cream machine until firm. Spoon a third of the ice-cream into a chilled shallow baking dish, drizzle with half the remaining dulce de leche and repeat layering with remaining ice-cream and dulce de leche. Cover and freeze until required. Makes about 1.2 litres.
  • 02
  • Preheat oven to 160C and line a baking tray with foil. Mix caster sugar, spices, 110gm flour and 80gm brown sugar in a chilled bowl to combine, then rub in butter with fingertips until clumps form. Spread on a tray lined with baking paper and freeze until firm (10-15 minutes).
  • 03
  • Meanwhile, whisk remaining flour, brown sugar and ¼ tsp sea salt in a bowl to combine, add apple and toss to coat well. Pile fruit in a 25cm-diameter ovenproof frying pan or deep pie dish above the rim to form a dome (it will cook down as it bakes). Place on prepared baking tray to catch juices that bubble over, top with crumble and bake until crumble is golden brown and filling is bubbling (about 1¼ hours; loosely cover with foil if crumble starts getting too dark before fruit is bubbling). Stand to cool briefly (10 minutes), then serve with dulce de leche ice-cream.

At A Glance

  • Serves 8 people
  • 4- preparation
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At A Glance

  • Serves 8 people
  • 4- preparation

Featured in

Jun 2016

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