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.

Classic brined roast turkey


You'll need

3.3 kg turkey 2 onions, cut into wedges 100 gm soft butter 500 gm (2 cups) dry white wine 80 ml (1/3 cup) verjuice 300 ml chicken stock   Brine 580 gm (2 cups) sea salt 440 gm (2 cups) white sugar 1 bunch each thyme and oregano 2 sprigs fresh bay leaves 2 tbsp freshly ground black pepper   Sage and lemon stuffing 200 gm fresh sourdough breadcrumbs 100 gm soft butter 2 eggs, lightly beaten ½ cup finely chopped sage ¼ cup thyme leaves 60 gm dried sour cherries Finely grated rind of 1 orange and 1 lemon 2 garlic cloves, crushed

Method

  • 01
  • For brine, combine ingredients and 8 litres of water in a large stockpot, bring to the boil and simmer for 10 minutes over medium heat. Strain and cool.
  • 02
  • Remove neck and giblets from turkey (discard). Rinse bird inside and out, pat dry with absorbent paper, then submerge in brine and weight down, with a plate if necessary. Refrigerate for at least 24 hours. Four to five hours before cooking, remove turkey from brine and rinse under cold running water. Pat dry with absorbent paper.
  • 03
  • For stuffing, combine ingredients, season to taste with sea salt and freshly ground black pepper, then mix to combine with your hands. Spoon stuffing into cavity, truss legs with kitchen twine and tuck wing tips under backbone.
  • 04
  • Preheat oven to 180C. Scatter onion wedges over base of roasting pan, place turkey on top, rub all over with butter and season with sea salt and freshly ground black pepper. Place a piece of foil over breasts, add wine, half the verjuice and half the wine to pan and roast, removing foil and basting frequently, for 1 hour 20 minutes. Add water to pan if necessary to prevent scorching. Remove foil and cook, basting frequently, until golden brown, juices run clear when thigh is pierced with a skewer and internal temperature of thigh read 80C when tested with a meat thermometer (20-30 minutes).
  • 05
  • Remove turkey and onions from pan, cover turkey loosely with foil to keep warm and rest for 10 minutes. Place pan over medium heat, add remaining verjuice and stir to deglaze pan, then add remaining stock and simmer over medium heat until reduced to a rich sauce (10-15 minutes). Season to taste. To serve, carve turkey and serve with pan juices spooned over.
Note The cooking times given will result in a well-done bird and is based on 35 minutes/kg, plus 15 minutes extra. If you prefer a juicier breast (where the leg may need additional cooking), allow 30 minutes/kg. The resting period is important when cooking turkey and should never be omitted.

At A Glance

  • Serves 8 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 8 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×