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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. 

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.

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.

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.

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.

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.

Our Hot 100 issue is out now

Gourmet Traveller May 2016

Gourmet Traveller May 2016

Each issue we produce is special in its own way but our Hot 100 edition holds a special place on the editorial schedule for no reason other than it's just so much damn fun. This issue is no exception.

There are new eats to try (savoury éclairs at The Apo, cacio e pepe at Brickfields, and ice-cream treats at Mr Fitz's Finest Ice Cream), and new hotels to check out (the Paris Ritz, Baz and Catherine's Faena Hotel Miami Beach and the Whitby in New York). There are ingredients to discover like koji and dulse, trends we've clocked such as fine dining scrambled eggs and fried chicken sandwiches, and new talent like the folks at Foolscap design and Studio Twocan.

In short, the issue is jam-packed with excellent things to see and do, eat and drink. Big thanks and congratulations to our editors Pat Nourse and Helen Anderson who curated this year's list, our reporters from all over the globe for their contributions, the art team, Anna Vu, Brooke Donaldson and Emma Chu, for the striking layout and to our presenting parter, Alessi, for its support.

Also in the issue, we move into autumn cooking mode with recipe features on food for the cooler months like roast chicken, tacos, lentils and a super-fun baking story on sweet and savoury biscuits.

Happy May,

Anthea Loucas Bosha
Editor-in-chief

Gourmet Traveller's May 2016 issue is on sale now, available in all good newsagents.

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