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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.

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.

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.

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.

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.

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.

Spiced pork sausages in rolls with red cabbage


"A take on street food in Germany - the bratwurst in a white bun with mustard," says Boetz. "Our breads come from the German master bakers at Neu's, a small bakery in Bondi Junction. It's the only bakery I know that has a complete focus on making traditional German recipes using local ingredients to create what are truly outstanding products. Neu's uses rye sourdough for a denser and more flavoursome bread, and bakes in deck ovens for a crust that isn't as sharp or harsh as wheat-flour sourdoughs. And their pretzels are exactly what you'd find hanging in a baker's window in Germany: soft, salty and full of flavour." Begin this recipe two days ahead to soak the sausage casing and to hang the sausages.

You'll need

12 German-style mini brioche buns (see note), split lengthways To serve: German-style mustards   Spiced pork sausages 2 tsp fennel seeds 1 kg fatty minced pork ½ tsp freshly grated nutmeg 1.1 metres natural sausage casing (see note)   Sweet and sour red cabbage 1 tart apple, such as Granny Smith, coarsely grated 1 tbsp lemon juice 500 gm red cabbage (about ¼ large), shredded on a mandolin 2 tbsp white wine vinegar or cider vinegar 1 tbsp white sugar 1 tbsp vegetable oil

Method

  • 01
  • For spiced pork sausages, dry-roast fennel seeds until fragrant (1 minute), then finely grind in a spice grinder or with a mortar and pestle. Combine in a bowl with pork and nutmeg and season generously to taste (to check seasoning, fry a little mixture in oil, taste, then adjust as necessary). Force the mixture into sausage casing with a sausage machine (see note) or Kitchenaid attachment and tie casing in a knot at each end to secure (make sure the filling is not too firm). Tie the sausages off at 10cm intervals, twisting in opposite directions from the last, to form small sausages. Hang in the refrigerator for 24 hours.
  • 02
  • Meanwhile, for sweet and sour red cabbage, mix apple and lemon juice in a bowl to combine well. Transfer to a saucepan with cabbage, vinegar, sugar, oil and 60ml water, season to taste and mix well. Cover with a tight-fitting lid and steam over very low heat until very tender (15-20 minutes). Serve hot or transfer to sterilised jars, seal, cool to room temperature and refrigerate. Sweet and sour red cabbage will keep refrigerated for a year.
  • 03
  • Cook sausages in a frying pan over medium heat, turning occasionally, until they have a lovely golden-brown colour and are cooked through (4-5 minutes). Meanwhile, if you have made the cabbage in advance, warm in a small saucepan over medium-high heat.
  • 04
  • To serve, spread brioche buns with mustard to taste, press a sausage into each, top with a little sweet and sour red cabbage, add an extra dollop of mustard and serve hot.
Note German-style brioche buns are available from select delicatessens and bakeries. Natural sausage casings are best ordered in advance from your butcher; soak them overnight in two changes of water and drain them well before using. Sausage machines are available from select kitchenware shops.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Pale, dry rosé.

Featured in

Nov 2013

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