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.

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.

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.

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.

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.

Chicken tamales


Tamales are parcels of corn dough wrapped in corn husks or leaves such as plantain or banana, then steamed. We've made the dough with white corn masa flour, which has a wonderful toasty corn flavour - look out for the Maseca brand. A typical condiment served with tamales is a green or red hot sauce - here we've gone with a green salsa (green tomatoes are a fine option in place of canned tomatillos). Many different fillings and garnishes such as olives, boiled egg, raisins, currants and capers make it more of a party. In lieu of corn husks, use baking paper to wrap the parcels. 

You'll need

12-16 dried corn husks, soaked in cold water for 20 minutes (see note), drained   Poached chicken 1 tbsp lard 1 onion, sliced Pinch of cumin seeds 1 chicken (1.5kg), cut in half lengthways   Green salsa (to serve) 6 canned tomatillos in brine, drained, finely chopped ½ white onion, finely chopped 1 garlic clove, grated on a Microplane 4 large green jalapeños, seeds removed, coarsely chopped   Masa dough 120 gm (1 cup) masa harina (see note) 75 gm lard, softened

Method

  • 01
  • For poached chicken, preheat oven to 175C. Heat lard in a casserole over medium heat, add onion and cumin seeds and fry, stirring occasionally, until just tender (3-5 minutes). Add chicken, skin-side up, then add 1.5 litres water, or enough to cover, bring to the boil, then cover with a lid and poach in oven until chicken is cooked through (55 minutes to 1 hour). Remove from oven and stand covered for 30 minutes, then uncover and cool chicken completely in stock. Strain stock into a bowl, shred chicken meat (discard skin and bones), then refrigerate chicken and stock separately until required.
  • 02
  • For green salsa, place tomatillos, onion, garlic and ½ tsp salt in a bowl, and stir to combine. Place jalapeños in a blender, pour in half the tomatillo mixture, blend until combined, then return mixture to remaining salsa. Makes about a cup.
  • 03
  • For masa, bring 500ml reserved chicken stock to the boil in a saucepan (freeze remaining stock for another use). Remove from heat and gradually add masa harina in a steady stream, whisking until smooth, then whisk in lard. Season with 1 tsp salt, transfer to a bowl, cover with plastic wrap and set aside to rest.
  • 04
  • Place drained husks flat on a surface with the pointed ends facing away from you. Spoon a couple of tablespoonfuls of masa along the centre of each and spread out slightly. Place a couple of tablespoonfuls of chicken on top with a teaspoonful of green salsa, then fold the sides in, fold the tops down and the bottoms up to create a parcel. Tie securely with kitchen string.
  • 05
  • Place tamales in a stacked steamer basket (2 is ideal) over a saucepan of simmering water, swapping baskets while cooking, until the filling is warm and set (55 minutes to 1 hour). Serve with remaining green salsa.

Dried corn husks and masa harina are available from Mexican shops such as Monterey Foods (montereyfoods.com.au) and Fireworks Foods (fireworksfoods.com.au). 


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

Can of cold lager.

Featured in

Jul 2016

You might also like...

New ways to roast chicken

recipes

Yama Kitchen & Bar's Taiwanese fried chicken

Italian poultry recipes

recipes

Roast chicken with bread sauce

The ultimate burger collection

recipes

Chicken katsu sando with egg salad

Warming broth recipes

recipes

Como Shambhala's spiced chicken skewers with barley, fruit and nut salad

Smoky recipes

recipes

Poached chicken and millet salad with peas and mint

New ways to roast chicken

recipes

Restaurant Hubert's chicken fricassee

Warming broth recipes

recipes

Roast chilli chicken with cauliflower and kale

Smoky recipes

recipes

conversion tool

 
get the latest news

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

×