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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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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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

Whiskey Sour tart


We've taken the classic lemon meringue tart and transformed it with the flavours of the equally classic Whiskey Sour. A good splash of whiskey adds a kick to the Italian meringue topping.

You'll need

280 gm caster sugar 100 ml whiskey 30 ml lemon juice 5 eggwhites To serve: icing sugar To serve: maraschino cherries (optional)   Lemon pastry 130 gm butter, softened 130 gm pure icing sugar, sieved Finely grated rind of 2 lemons 2 eggs, plus 1 yolk 360 gm plain flour   Whipped lemon curd 8 egg yolks 270 gm caster sugar 140 ml lemon juice 30 ml whiskey Finely grated rind of 1 lemon 1 titanium-strength gelatine leaf, softened in cold water for 3-5 minutes 250 gm butter, softened, chopped 200 gm crème fraîche

Method

  • 01
  • For lemon pastry, beat butter, icing sugar and rind in an electric mixer until pale (2-3 minutes). Scrape down sides, then add eggs and yolk one at a time, beating well between each addition. Add flour and a pinch of salt, and mix to just combine, then form dough into a disc, wrap in plastic wrap and refrigerate until firm (2 hours). Roll out pastry on a lightly floured work surface to 4mm thick, then line a 3cm-deep x 24cm-diameter tart or cake tin on tray lined with baking paper, pressing pastry into the corners. Trim top and refrigerate to rest (1 hour). Preheat oven to 180C. Blind-bake tart case until light golden (10-15 minutes), then remove paper and weights and bake until golden and crisp (8-10 minutes). Set aside to cool completely and store in an airtight container until required. Tart case can be made a day ahead.
  • 02
  • For whipped lemon curd, whisk yolks, sugar, lemon juice, whiskey and rind in a bowl over a saucepan of simmering water until thick and pale (4-5 minutes). Squeeze excess water from gelatine, whisk into lemon mixture until dissolved, then remove from heat and whisk in butter a little at a time, until incorporated. Refrigerate until thick and cooled. Just before serving, whisk lemon curd to soften, then whisk in crème fraîche.
  • 03
  • Stir sugar, 50ml whiskey and lemon juice in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until syrup reaches 126C on a sugar thermometer (5-6 minutes). As syrup nears temperature, whisk eggwhite in an electric mixer until soft peaks form then, whisking continuously, gradually add syrup down the side of the bowl and whisk until glossy (4-5 minutes), then add remaining whiskey and whisk to combine.
  • 04
  • Spoon lemon curd into pastry case, smooth top, then spoon meringue on top in large peaks, brown with a blowtorch (optional), dust with icing sugar and serve with maraschino cherries.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Nov 2013

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