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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.

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.

Martin Boetz: Steamed noodle rolls with crab, ginger and spring onion


You'll need

1 packet fresh rice noodle sheets (about 400gm) 500 gm picked green crabmeat 1 tbsp sesame oil 50 gm (8cm) piece of ginger, cut into julienne 4 spring onions, thinly sliced 3 long red chillies, seeds removed, cut into julienne 3 Asian celery stalks, thinly sliced 10 snow peas, cut into julienne To serve: coriander leaves, fried shallots and snow pea leaves   Dressing 100 ml chicken stock (see recipe for mussel and clam salad) 60 ml (¼ cup) oyster sauce 60 ml (¼ cup) Shaoxing wine 60 ml (¼ cup) light soy sauce 2 tsp caster sugar 2 tsp sesame oil 2 tsp thinly sliced spring onion, white part only

Method

  • 01
  • Unfold the noodle sheets, cut into fourteen 10cm squares and cover with a damp tea towel until required. Remaining noodle sheets will keep, stored in an airtight container at room temperature, for 2 days.
  • 02
  • Place crabmeat in a bowl, season to taste with sea salt and freshly ground white pepper. Add sesame oil, toss through ginger, spring onion, chilli, celery and snow peas. Working with one rice noodle square at a time, place 3 tablespoons of crab mixture along one edge of each square and roll into cylinders. Place snugly in a single layer in two lightly oiled 20cm-square ceramic baking dishes and steam, covered, in batches, in a large steamer over boiling water until rolls are tender and crab is cooked (8-10 minutes).
  • 03
  • Meanwhile, for dressing, bring ingredients (except spring onion) to the boil in a small saucepan. Stir through spring onion, set aside.
  • 04
  • Carefully transfer noodle rolls to a platter, spoon over dressing, garnish with coriander leaves, fried shallots and snow pea leaves.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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