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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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.

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. 

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Neil Perry: Shredded lamb shoulder with salted chilli


This is a light dish, served like a salad. The salted chillies in this recipe have many applications. Use them as a condiment to add extra flavour to steamed fish, or make them into a dressing similar to this and drizzle it over chicken. They'll keep for up to six months and only get better with age. You'll need to start this recipe 3 days ahead.

You'll need

1 kg lamb shoulder, bone in, trimmed 30 ml chicken stock 30 ml peanut oil 5 ml (1 tsp) sesame oil 10 ml (2 tsp) light soy sauce 5 ml (1 tsp) rice wine vinegar 5 gm (1 tsp) white sugar 3 green onions, white and pale green ends thinly sliced crossways, dark green ends reserved for master stock   Salted chillies 40 gm long red chillies, coarsely chopped 20 gm sea salt   Master stock 650 ml Shaoxing wine 225 gm yellow rock sugar (see note) 315 ml light soy sauce 50 gm ginger, coarsely chopped 4 garlic cloves, crushed

Method

  • 01
  • For salted chillies, pulse chillies and salt in a food processor until combined, transfer to a small sterile container and stand at room temperature for 3 days, then store in refrigerator until required. Makes about 1/3 cup.
  • 02
  • For master stock, bring all ingredients, reserved green onion tops and 3 litres water to the boil in a stockpot over medium-high heat. Add lamb, reduce heat to low, weight with a plate and simmer until very tender (2 hours). Remove from heat, cool lamb in master stock then remove, coarsely shred and set aside (discard bone).
  • 03
  • Combine chicken stock, oils, soy sauce, vinegar, sugar, green onions and 10gm salted chillies in a bowl and mix well.
  • 04
  • To serve, arrange shredded lamb on a serving plate, spoon over dressing and serve immediately.

Note Yellow rock sugar is available from Chinese supermarkets. Master stock can be used again and will keep indefinitely in the refrigerator. Boil for 5 minutes after using, then refrigerate uncovered until completely chilled. Cover and refrigerate until required. Before using, boil for 5 minutes and adjust seasoning, if necessary.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2009

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