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. 

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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Pea and ham soup

Wholegrain Milling Company

Proving that when it comes to baking, old-fashioned is the next big thing.

WHO The Neale family's Wholegrain Milling Company is one of Australia's few multi-certified stone- and roller-grinding mills producing organic flours that are cultivated, milled and stored without the use of chemicals. Wendy Neale began making her own stone-ground wholemeal flour in the early 1980s, and the family has seen their fairly modest set-up expand to a company that holds more than 200 wholesale accounts, including the notable likes of Bourke Street and Sonoma bakeries, and restaurants such as Billy Kwong. "Without great grains and flour, we have no chance of turning out a wholesome and flavoursome loaf," says Bourke Street founder Paul Allam, "and with Wholegrain, I know they're sourcing the best organics that Australia has to offer."

HOW The Neales source grain from premium growers across Australia and use imported European millstones, as well as their custom-made milling equipment. "Our stone-ground range, for example, keeps the bran and germ within the flour," says director Craig Neale, "giving you a textured flour that will produce a more nutritious loaf."

WHY Since 2007, Wholegrain has partnered with the nearby Demeter Farm Mill in Gunnedah to produce further organic products alongside their grains and flours. In partnership with Demeter Farm, they've reached the highest international standard of organic certification. "It really is an art form in all steps," says Neale, "from the farmer to us, the miller, and then to the end producer, the baker."

WHERE Wholegrain Milling Company, 17-21 Borthistle Rd, Gunnedah NSW, (02) 6742 3939

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