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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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.

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.


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.

The cheat: marinated artichokes

Pick them up from the deli counter or keep a jar or two in the pantry to use with pizza, pasta and meats when time's short or the season is past.

As much as we love globe artichokes here at GT, we don't always have the time or inclination to prepare them from scratch. Their season is fleeting, too, so the case for shop-bought artichokes is strong.

You can buy them as needed from the deli counter or always have a jar or two on hand in the pantry. For our money, the deli-counter option is a good one if you're after the smoky hint of the char-grill, but if you prefer a little more piquancy, the bottled version is a better bet. Drain the artichokes from the vinegary marinade and, if you like a more subtle flavour, give them a quick rinse. Canned artichokes are available, too, but we find they're usually mushy and lack flavour.

Whether you opt for char-grilled or marinated - the recipes here suit either - artichokes are very versatile. For an easy midweek meal, toss them through warm pasta with plenty of garlic, extra-virgin olive oil, grated parmesan and a handful of olives, or scatter them into a frittata with dollops of goat's curd and wilted spinach.

Artichoke and mozzarella pizza bianca
Makes 2
Preheat oven to 250C. Combine 225gm pizza flour, 4gm dried yeast (about ½ sachet) and 1 tsp sea salt in a bowl, then form a well in the centre. Add 170ml lukewarm water and 1 tbsp extra-virgin olive oil and mix to a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (4-5 minutes). Place in a lightly oiled bowl, cover with plastic wrap and stand until doubled in size. Halve dough, roll out each half on a lightly floured surface to 3mm thick and place on pizza trays lined with baking paper. Combine 2½ tbsp extra-virgin olive oil, ½ garlic clove, thinly sliced, and ½ small red chilli, thinly sliced, in a jug; season to taste. Drizzle a little oil mixture over pizza bases, top each with 4 artichoke quarters. Coarsely tear 1 buffalo mozzarella (about 250gm), scatter over pizzas and bake until crisp and golden (8-10 minutes). Serve hot, drizzled with extra garlic oil and scattered with oregano.

Roast fish with artichoke, lemon and parsley
Serves 4
Preheat oven to 220C. Place 4x150gm skinless firm-fleshed white fish fillets on an oven tray lined with baking paper, drizzle with a little olive oil, season to taste and roast until just cooked through (6-8 minutes). Gently heat 80ml olive oil in a frying pan over medium-high heat, add 4 coarsely chopped artichoke halves and 1 finely chopped garlic clove and toss occasionally until warmed through and fragrant. Add a handful of coarsely chopped flat-leaf parsley and finely grated rind and juice of ½ lemon, season to taste and toss to combine. Serve on the roast fish along with some steamed green beans or broccolini.

Artichoke and ricotta crostini
Serves 4-6 as a snack
Drizzle 6 slices of sourdough bread with extra-virgin olive oil and char-grill or toast under a hot grill (1-2 minutes each side). Rub with the cut side of 1 garlic clove, spread thickly with firm ricotta and top with char-grilled artichoke halves. Squeeze lemon juice over to taste, scatter with a handful of coarsely chopped flat-leaf parsley, season to taste and serve drizzled with extra-virgin olive oil.

Warm potato and artichoke salad
Serves 4 as a side
Preheat oven to 200C. Cut 800gm scrubbed Jersey cream potatoes into wedges, place in a roasting pan with 2½ tbsp olive oil, season to taste and toss to combine. Roast, shaking pan occasionally, until tender and golden (20-25 minutes), adding 8 artichoke quarters to the pan in the last 10 minutes of cooking. Meanwhile, whisk 2 tbsp olive oil, 1 tbsp mayonnaise and 1 tbsp red wine vinegar in a bowl to combine, drizzle over potato mixture, add a handful of coarsely chopped flat-leaf parsley, season to taste and toss to combine. Serve warm.

Hot tip
+ For an excellent dip when unexpected guests arrive, blitz artichokes in a food processor with garlic, olive oil, lemon rind and juice, and a dollop of crème fraîche. Serve with warmed flatbread for dipping.


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