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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.

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.

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.

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.

Marinated goat’s cheese with summer vegetables


You'll need

  Toast 1 sourdough loaf, thickly sliced About 400gm marinated goat’s cheese   Vegetable salad 8 cherry tomatoes, roasted 8 baby carrots, peeled and cooked 8 baby peas, blanched and partly husked 8 baby zucchini, blanched 8 baby field mushrooms, roasted 8 baby fennel, washed, trimmed and confit (see note) 100 ml extra-virgin olive oil 1 lemon, zested and juiced ¼ garlic clove, peeled and finely grated 3 sprigs thyme, leaves picked

Method

  • 01
  • For salad, marinate all of the vegetables with olive oil, lemon zest and juice, garlic, half of the thyme, and season with sea salt and freshly ground black pepper. Allow to sit at room temperature for 10 minutes.
  • 02
  • Toast sourdough and place in the centre of a plate. Top with goat’s cheese and vegetables. Drizzle a little of the marinade over and around the toast, season with milled black pepper, sea salt and garnish with the rest of the thyme leaves. Serve at room temperature.

Note To confit baby fennel, in a small pot cover fennel with olive oil and cook on a very low heat until tender. Cool in the oil, then drain.


"Goat's cheese is unlike any other cheese due to its low fat content. It's ideal for a picnic as it retains its texture even if not chilled. Grill some sourdough, spread with goat's cheese, serve a few roasted vegetables and it becomes a great tartine." - Serge Dansereau


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2006

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