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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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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

Pea and ham soup

Chocolate-orange truffle slice


Think of this as a grown-up version of a hedgehog slice. Super-short orange-scented biscuit adds crunch to a whipped truffle ganache, while candied orange and a slug of orange liqueur bring the luxe factor. It's rich, dark and not for the faint-hearted. For an extra flourish, we've scattered the slice here with diced candied orange and chocolate biscuit balls (Callebaut Crispearls, available from Chefs' Warehouse), but it's still great simply dusted with cocoa. Start this recipe a day ahead to set the slice. The recipe makes about 30 pieces.

You'll need

540 gm dark chocolate (56% cocoa solids), finely chopped 320 ml thickened cream Juice of 1 orange (rind reserved for orange sablé) 4 egg yolks 50 ml orange liqueur, such as Grand Marnier 2 tbsp caster sugar 150 gm glacé orange, diced, plus extra to serve For dusting: Dutch-process cocoa To serve: chocolate biscuit balls (optional)   Orange sablé biscuit 180 gm plain flour 60 gm pure icing sugar, sieved Finely grated rind of 1 orange 90 gm chilled butter, diced 2 egg yolks

Method

  • 01
  • For orange sablé biscuit, preheat oven to 160C and line an oven tray with baking paper. Pulse flour, icing sugar, orange rind and 1 tsp salt in a food processor, add butter and pulse to fine crumbs. Add yolks, pulse until dough just comes together, then turn out onto a lightly floured surface and form it into a disc. Roll out to a rough 3mm-thick rectangle, place on prepared tray and bake until golden brown and crisp (15-20 minutes). Cool completely then break into rough pieces and set aside.
  • 02
  • Line a 20cm-square cake tin with baking paper, leaving paper overhanging. Combine chocolate, cream and orange juice in a bowl over a saucepan of simmering water and stir until melted and smooth (3-4 minutes), then set aside. Whisk yolks, liqueur and sugar in a separate bowl over a saucepan of simmering water until thick, pale and fluffy (3-4 minutes), then whisk in chocolate mixture, transfer to an electric mixer and whisk until fluffy and cooled to room temperature (6-8 minutes).
  • 03
  • Pour a third of the chocolate mixture into the prepared tin and spread evenly. Scatter with half the sablé pieces and half the glacé orange, pour over another third chocolate mixture and repeat layering, finishing with chocolate mixture. Smooth top, refrigerate overnight, then cut into pieces using a hot wet knife. To serve, dust with cocoa and scatter with glacé orange and chocolate biscuit balls, if using. Chocolate-orange truffle slice will keep refrigerated in an airtight container for up to 2 weeks.

At A Glance

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Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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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.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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At A Glance

Featured in

May 2015

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