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. 

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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

How to cure a hangover, sommelier-style

Your eyes are barely open but your mind is already wandering to places of angst, regret and deep-fried food. Yep, you're hungover. But don't despair, or at least try to contain that despair - with your salvation in mind, we've gone to the true booze professionals, the crack-troops of crapulousness, for the answers. Here, then, gentle reader, is what leading Australian sommeliers look to when the chips are down the morning after the night before.

Gabrielle Webster, Love, Tilly Devine, Sydney
It's the three Bs: bacon, Bloody Mary and a beer.

Jacqueline Turner, Bellota, Melbourne
I do a little pho down in Victoria Street. That'll give it away now - my parents will know that I'm hungover all the time.

Sharon Romeo, Fino, Willunga
A Bloody Mary and a short black.

Chris Morrison, Guillaume, Sydney
If I have to show my face with a hangover, then I go for a couple of super-spicy Bloody Marys or a Bloody Caesar. If I can stay at home, then all I ask for is a large packet of chicken-flavoured Twisties, a strawberry milk and a very dark room.

Penny Grant, Blackbird, Brisbane
Yum cha with a good amount of soy sauce, and a beer.

Jake Smyth, Mary's, Sydney
Chocolate milk and a cold shower.

Banjo Harris Plane, Attica, Melbourne
I'm sitting in Heathrow Terminal Two with the mother of all hangovers after approximately eight days of solid drinking in Brussels, Paris and London. On this trip, I've found a quick bottle of something fresh and delicious at around 11.30am is the best way to dispel a hangover. Back in reality, a long shower followed by three macchiatos, a fresh orange juice and a toasted sandwich of prosciutto, Fontina, Roma tomato and cornichons generally does the trick.

Josh Donnelly, Aubergine, Canberra
Some very cold beer.

Joshua Picken, Orana, Adelaide
A Bloody Mary always works, or a greasy burger with a large Coke and a cup of ice.

Dan Sharp, Sixpenny, Sydney
Champagne.

Jay Bessell, Carlton Wine Room, Melbourne
Grappa and a short black.

Berri Eggert, Pinbone, Sydney
If I have to work it's usually a Bloody Mary and a Berocca. If I'm at home and have time to recover, I usually ease myself back to life with Smith's chips and Sprite.

Mark Protheroe, Grossi Florentino, Melbourne
It would have to be an Aperol Spritz. It's a fantastic morning-after drink - it's long enough to rehydrate but still has a bit of kick to it.

James Hird, Vincent, Sydney
The day before, buy bacon, white bread, Aspro Clear and a litre bottle of Hydralyte from a chemist. You just have to be sober enough to execute the protocols in order. When you arrive home, take two Aspro Clear in at least 300ml of water, drink 250ml (1/4 bottle) of Hydralyte, sleep. When you wake, drink the remaining Hydralyte. When head permits, crawl out of bed and make a bacon sandwich on white bread. Next step: enjoy your day. PS: drink natural wine and you won't get a hangover.

Franck Moreau, Merivale Group, Sydney
Drink good wine.

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