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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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.

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. 

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Baked passionfruit tartlets


This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.

You'll need

3 eggs 1 egg yolk 150 gm caster sugar 150 ml pouring cream 200 ml strained passionfruit pulp, from about 20-30 passionfruits To serve: icing sugar   Sweet pastry 225 gm unsalted butter 100 gm icing sugar 375 gm (2½ cups) plain flour 1 egg 1 egg yolk, lightly beaten

Method

  • 01
  • For the pastry, mix the butter, sugar and flour in a food processor until the mixture resembles breadcrumbs. With the motor running, add the egg and combine until a dough forms. Wrap in plastic wrap and allow to rest for 2 hours in the refrigerator.
  • 02
  • Preheat the oven to 160C. On a lightly floured surface, roll out the pastry to 3mm thick and use to line six 8cm-diameter tart tins, then place in the refrigerator for 20 minutes. Line pastry-lined tins with baking paper, then fill with pastry weights, dried chickpeas or rice, and blind-bake for 15 minutes. Remove weights and bake for another 5 minutes or until golden. While still warm, fill any cracks with leftover pastry, then brush the insides of the tartlet shells with the beaten egg yolk and return to the oven for 3 minutes or until lightly browned. Remove from the oven and allow to cool.
  • 03
  • Reduce the oven temperature to 120C. To make the filling, lightly mix together the eggs, egg yolk and caster sugar in a bowl until sugar has dissolved. Stir in the cream and passionfruit juice and then strain through a fine sieve into a jug. Pour the filling into the tartlet shells and bake for 10-15 minutes or until just set – the filling should still wobble slightly in the centre. Leave to cool to room temperature.
  • 04
  • Just before serving, dust the tarts with icing sugar and caramelise with a blowtorch or under a very hot grill.

These tartlets are delicious and simple to make, and even easier to eat. With a luscious passionfruit filling that's lightly caramelised just before serving, they are irresistible. Homemade tarts just don't get any better than this, and you can substitute lemon, orange or even lime juice for the passionfruit.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A glass of sweet and unctuous Sauternes, or even a rich, dessert-style semillon from the Hunter Valley or Riverina regions of New South Wales.

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