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 before 25th June, 2017 and receive a Laguiole cheese knife set!

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. 

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

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.

Fried rice with crab, egg and cucumber


Fried rice is comfort food at its finest. Here, we salute this enduring classic.

You'll need

80 ml (1/3 cup) vegetable oil 3 eggs, lightly beaten 3 garlic cloves, finely chopped 600 gm cooked jasmine rice (380gm uncooked) 2 tbsp light soy sauce (preferably Healthy Boy; see note) 1 tbsp fish sauce, or to taste Large pinch of caster sugar 30 gm dried shrimp (see note), soaked in cold water for 5 minutes, drained 150 gm crab meat 3 spring onions, thinly sliced Ground roasted chilli flakes, thinly sliced cucumber and lime wedges, to serve

Method

  • 01
  • Heat a wok over high heat until very hot, add 1 tbsp oil and eggs, and stir until eggs are scrambled and dry (1-2 minutes). Remove from pan and set aside.
  • 02
  • Add remaining oil and garlic to pan and stir-fry until just golden (20 seconds; be careful not to let garlic burn or it will turn bitter), then add rice and egg and stir-fry to combine and warm through (1-2 minutes). Add sauces, sugar and a large pinch of ground white pepper, stir-fry to combine, then check and adjust seasoning. Add shrimp and crab meat, stir-fry to combine, then stir in spring onion. Scatter fried rice with chilli flakes, and serve with cucumber slices and lime wedges.

NOTE When you're cooking rice, it's always handy to make extra to use for fried rice the following day. It's one of the quickest and easiest of meals. Cooked rice will keep in the fridge for two days.


Rice and shine

Fried rice is comfort food at its finest and we salute this enduring classic as we count down to our 50th anniversary.

"Things were simpler back in the day" is a common refrain and in the case of a fried rice recipe in our July-August 1966 issue, these words ring true. Note the brevity of the ingredients list and the succinct method. In fact, all the recipes in this Chinese feature are on the short side, perhaps reflecting the limited access to Asian ingredients back in the day.

Over the past five decades, we've published many recipes for fried rice - an all-time favourite - including an ultra-simple mushroom version by the team behind Lau's Family Kitchen in Melbourne's St Kilda and a Thai-flecked rendition with snake beans, baby corn, fish sauce and lime juice from Louis Tikaram at LA hotspot EP & LP.

Our expert on Asian food, Tony Tan, has shared the Yangzhou version chock-full of prawns, chicken, barbecue pork, peas and egg and finished with sesame oil, and our food editor Lisa Featherby delivered this luxe crab-flecked masterpiece finished with spring onions and roasted chilli flakes in a recent issue. This is comfort food at its finest - an enduring classic.


At A Glance

  • Serves 4 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 4 people

Additional Notes

Healthy Boy soy sauce and dried shrimp are available from Asian grocers.

Drink Suggestion

Crisp young riesling

Featured in

Sep 2016

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.

×