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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

A homage to classic 1970s recipes

Beef rib roast

Beef rib roast

Do you come over all nostalgic at the mention of French onion dip? And chicken Kiev? We've updated some decade-defining classics for a swish dinner party, the era's favourite style of soirée.

In the 1970s Gourmet was, its tagline read, "the magazine of food, wine and good living". The decade saw it break away from the beefsteak-and-Burgundy feel of its earlier incarnation, becoming both more cosmopolitan and more of a celebration of our own backyard. Artist John Olsen designed us a tea towel decorated with a recipe for soto ayam, we noted the arrival of cuisines nouvelle and minceur (and, for that matter, the food processor). Migrants from South East Asia and the Middle East began to arrive in numbers equal to the Europeans who had come before them. Australians took advantage of the era of less expensive air travel ushered in by the 747 and came back with new ideas about how to live their lives, food and entertaining included. Wages were increasing, people were getting educated and food was becoming more interesting. And the place to explore it was the dinner party. Enthusiastic readers found in GT's pages almond gazpacho, beef Wellington, duck with olives, and many a Champagne sorbet, pouring Rhine riesling and more than a few glasses of cabernet along the way.

Black Forest cheesecake.

Related: Recipes from the 1960s

For all the raspberry vinegar and camembert adorning menus, more interesting things were also afoot in the nation's restaurants. In Sydney, Tony and Gay Bilson took over Berowra Waters Inn; in Melbourne, Gilbert Lau opened Flower Drum; and in Adelaide, a young chef called Cheong Liew began experimenting, combining Malay, Greek, Chinese and Indian cuisines, setting the stage for the bold scenes to come. 

Layered green salad with buttery croûtons, pictured with potato gratin with parmesan crumb.

Recipes from the 1970s

Chilled zucchini, pea and buttermilk soup

French onion dip with cheddar biscuits

Chicken Kiev balls with tarragon-garlic butter

Layered green salad with buttery croûtons and French dressing

Beef rib roast

Potato gratin with parmesan crumb

Black Forest cheesecake

After-dinner mints

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