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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. 

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.

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.

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.

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.

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.

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.

Ceviche with tiger’s blood


Tiger's blood is the Peruvian term for the marinade for ceviche; some brave souls drink it on its own.

You'll need

100 gm sweet potato, cut into 5mm dice 16 mussels, scrubbed clean 250 ml (1 cup) boiling water 8 small Pacific oysters 8 New Zealand surf clams (vongole) 4 cuttlefish, cleaned and skin removed 200 gm sashimi-grade kingfish belly, skin off and pin-boned 8 scallops To serve: flaked pink salt and extra-virgin olive oil To serve: Spanish onion, thinly sliced For garnish: small handful coriander leaves 8 thin slices lime (optional)   Tiger’s blood 100 gm sea urchin roe 3 piquillo peppers, drained red birdseye chilli 500 ml reserved juices from seafood and mussels 2 tbsp extra-virgin olive oil Juice of ½ lime

Method

  • 01
  • Blanch the sweet potato in salted boiling water for a few seconds (it should be cooked, but still have a bit of crunch), then cool in iced water and drain.
  • 02
  • Place a large saucepan with a lid over high heat for 3 minutes, or until it is very hot. Have the cleaned mussels and water ready. Add the mussels and water and quickly put the lid on. The mussels will cook in about a minute (make sure you shake the pan halfway through). Check to see if all the mussels have opened; if not, cook for a further minute until they have. Strain their cooking liquid into a bowl and put it aside to cool to room temperature.
  • 03
  • Take the mussels out of their shells and use a small, thin-bladed knife to prise open any that haven’t opened to check that they are good. Remove any beards and put the mussels in a clean bowl or plastic container. Cover with their cooled cooking liquid and keep in the fridge.
  • 04
  • Shuck the oysters and clams, reserving and straining any of their juices through a fine sieve. Thinly slice the cuttlefish (you’ll need about 8 tablespoons’ worth). Dice the kingfish about 1cm thick (again, you’ll need about 8 tablespoons’ worth). Thinly slice the scallops.
  • 05
  • Strain the mussels through a fine sieve, reserving their liquid, then divide all the seafood between 8 small chilled glasses or shallow Champagne saucers.
  • 06
  • For the tiger’s blood, blitz the roe, peppers and chilli with the combined seafood juices in a blender, then add the extra virgin olive oil and lime juice, to taste. Strain through a fine sieve.
  • 07
  • Season the seafood with a pinch of pink salt and drizzle generously with extra virgin olive oil. Add some cooked sweet potato and a few thin slices of red onion. Whisk the tiger’s blood quickly, then pour into the glasses so it comes halfway up the seafood. Garnish with coriander and lime, then serve.
Note This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2013

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