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.

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.

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.

Effortless entertaining

Food and style director Emma Knowles

Food and style director Emma Knowles

Recently, readers were treated to a special evening hosted by Gourmet Traveller, Belle and Winning Appliances to hear professional tips on entertaining with a focus on Easter.

Winning Appliances' state-of-the-art showroom in Sydney's Redfern was the elegant setting for an intimate evening focusing on the art of entertaining, with readers gathering to learn tips and tricks from the professionals.

Gourmet Traveller's food and style director, Emma Knowles, demonstrated recipes from a three-course menu for a no-fuss yet impressive dinner party: first up was pea soup with mint and crème fraîche; the main course was ocean trout with a fennel and dill crust with lemon potatoes; and, for the grand finale, Knowles whipped up creamy chocolate pots, a sure-fire crowd-pleaser of a dessert. The guests, meanwhile, were served drinks and canapés including crushed pea and mint crostini with burrata and lemon, and balsamic-glazed fig tartlets with candied walnuts and gorgonzola dolcelatte.

Belle editor Tanya Buchanan and design editor Lucy McCabe styled the venue and spoke about the latest trends in interiors, and the importance of choosing your cooking appliances wisely. One lucky guest, Yvonne Clemesha, won a personal styling session with the pair, plus a Vintec Wine Cabinet from Winning Appliances. It was a winning night all round.

During her cooking demonstration, Emma Knowles used the Gaggenau 200 series 60cm pyrolytic oven. This state-of-the-art oven has nine heating methods and serves as a truly professional brick oven with optional baking stone - for bread, pizza and pastries. A 76-litre interior, electronic temperature control from 50°C to 300°C and the innovative pyrolytic system provide excellent convenience for baking.

Functionalities aside, this oven is also loved by interior designers and architects for its sleek black design.

Key features include flush installation, pyrolytic system, nine heating methods with baking stone function, touch display, panel-free with surface control module, and temperature control from 50°C to 300°C.

This article is presented by Winning Appliances.

For store locations visit winningappliances.com.au

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01.03.2017
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