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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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.

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.

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.


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.

Top drops: September

These are the drops we've been drinking this month, from a Victorian shiraz to an apple brandy imported from Normandy.

Numbered from top-bottom and left to right;


2015 Millbrook Viognier, Perth Hills, WA, $35

It's the texture that clinches it for me: a beautiful, creamy richness that slides across the tongue, carrying scents of musk and powdered ginger and honeysuckle. Lovely with rich, spiced Middle Eastern chicken or fish dishes.


2014 Corymbia Tempranillo Cabernet, Swan Valley, WA, $35

I'd love to taste this tempranillo-cabernet blend again in 10 or 15 years; right now it's quite a sumptuousyet-earthy, ripe-yet-savoury red, and I reckon some bottle age will bring even more ethereal complexity. Try with roast... goose.


2015 Tarrington Chardonnay, Henty, Vic, $45

The rolling farmland of far south-west Victoria is home to some great vineyards such as this one just outside Hamilton: a beautiful amalgam of refreshing citrus notes and honeyed creaminess, complex, multilayered. Should cellar well, too.


Joseph The Fronti, McLaren Vale, SA, $50

The latest release of this remarkable sweet wine is richer and deeper than I remember from previous bottlings: winemaker Joe Grilli blends ancient barrel-aged fortified wines with his own 35-year-old frontignac to startling effect. Wow.


2016 Comyns & Co Fiano, Hunter Valley, NSW, $28

A good example of the southern Italian fiano grape from experienced Hunter winemaker Scott Comyns, released under his new label: tangy and crunchy like biting into a nashi pear, then nicely grape-pulpy on the tongue.


Roger Groult 3 Year Old Calvados, Pays D'Auge, Normandy, $68

I recently tasted all the different calvados from import specialists Spirits of France and, for me, this offered the best value: a wonderfully complex apple brandy offering both fresh cider aromas and satisfying barrel-aged characters.

Imported by


2014 Burn Cottage Original Vineyard Pinot Noir, Central Otago, $89

In 2014 Burn Cottage made three pinots, and while I like the sinewy Moonlight Race ($66) and the elegant, floral Valli Vineyard ($89), this is my pick: lots of dark macerated hedgerow fruit wrapped up in velvety tannin. Glorious.

Imported by


2014 Craiglee Shiraz, Sunbury, Vic, $55

A fittingly brilliant wine to celebrate the 40th anniversary of the replanting of one of Australia's great Victorianera vineyards: intense but reserved silky black fruit, tingly black pepper, fine, firm tannin. Will mature well for 20 years or more.


2015 d'Arenberg The Noble Botryotinia Fuckeliana, Semillon Sauvignon Blanc, McLaren Vale, SA, $20

Stop sniggering at the back... it's a perfectly legit botanical name for a certain type of mould, apparently - the kind that infects grapes and produces luscious but balanced and moreish sweet wines like this.


2015 Tar & Roses Tempranillo, Heathcote, Vic, $23

My word, this is terrific value tempranillo: all the supple black fruit and deeply satisfying, plump-tannin umami savour you could want at a very reasonable price. I have even seen it advertised for less than $18, which is a steal, I reckon.


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