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.
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 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.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Kick off winter with a week of cheese tasting.
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.
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.
Skater and designer Rowland Perry combines his talents in
cutting-edge kitchen tools.
Rowland Perry hasn't been making knives for very long, but as a kid growing up fishing and hunting in rural New Zealand, he always had the need for a blade. A friendly competition with his dad to make a knife in 2013 prompted the now Sydney-based designer to start Skate Shank, a backyard business refashioning old skateboards into bespoke kitchen tools.
Why skateboards, Rowland?
I've been skateboarding since I was eight or nine and I'm 30 now so it's definitely played a huge part in my life. Sanding a skateboard back, you don't necessarily know what's on the other side. Different colours come through - a layer of black laminate, then a natural colour, then a pink or a green - it's a nice surprise.
Has your work as a production supervisor at Dinosaur Designs influenced your approach?
I've been there four years now, nearly five. I started off sanding and finishing pieces ready for the final stage, and now I oversee a lot of the making. It's pushed me towards being more hands-on, and inspired me to create my own work. Making my knives, 95 per cent is done by hand.
Where do you source the blades?
The first thing I do is talk with the client about what their preference is. I always try my best to get a knife blade made from quality steel. Most of mine come from Finland; they have a lot of nice metals.
How many knives does a skateboard make?
About 10 to 15. There are a few areas that you can't use with the concaves and the curves, but any smaller pieces can be used to make cheese knives, as they don't use that much timber.
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