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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.

Melbourne's Tomato Festival is back in 2017

Melbourne Tomato Festival 2016

Melbourne Tomato Festival 2016

Returning for another year, Melbourne's Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Learn how to make perfectly fluffy gnocchi, expertly seasoned passata and much more when the Melbourne Tomato Festival returns on Sunday 19 March. Now in its third year, the festival - created by Melbourne's Grossi family, the restaurateurs behind Grossi Florentino, Ombra and more - is a taste of what it's like to grow, cook and preserve tomatoes the Italian way.

Cooking demonstrations from Guy Grossi, MoVida chef Frank Camorra, Matt Wilkinson and more are staggered throughout the day, as are talks on do-it-yourself mozzarella, rooftop bee-keeping, and how to keep your veggie patch vibrant. As for festival eats, Pickett's Deli & Rotisserie, Elyros, Enoteca Sileno and more will cook up tomato-based dishes throughout the day.

Try your own hand at making passata, then bottle your own sauce for your now masterful gnocchi, or for a pizza base - after attending a class on making the most of a wood-fired oven. Or, leave it to the professionals and pick up ready-made passata, relishes and more from local producers.

If you really can't get enough of the ruby-red summer bounty, double the intake with Sydney's own Tomato Festival, where this year's focus is on cooking with herbs.

Melbourne Tomato Festival , All Nations Park, Northcote, Sunday 19 March, 10.00am - 6.00pm. $25 for adults, $10 for children. Children under 5 attend free. melbournetomatofestival.com

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