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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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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

Lemon dream

"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."

Green bean noodles with chilli oil and Sichuan pepper (Ma la liang fen)


Known as spicy green bean jelly noodle at Dainty Sichuan, this is a delectable slippery noodle salad. The noodles are simple to make and once set at room temperature they're cut into thin noodles with a brass Chinese noodle scraper. This tool can be difficult to find in Australia; you can simply hand-cut the noodles instead.

You'll need

To serve: roasted peanuts and thinly sliced spring onion   Mung bean noodles 70 gm (½ cup) mung bean flour (see note)   Chilli oil dressing 1 tbsp finely chopped ginger 1 garlic clove, finely chopped 1½ tbsp each soy sauce and chilli oil (see note) 2 tsp Chinkiang black vinegar (see note) 1 tsp sesame oil ½ tsp caster sugar 1/3 tsp ground Sichuan pepper

Method

  • 01
  • For mung bean noodles, whisk mung bean flour and 250ml water in a bowl until smooth and combined. Bring 500ml water to the boil in a large saucepan over medium heat. Whisking continuously, add mung bean flour mixture in a steady stream until incorporated, then stir continuously until thick (1-2 minutes). Spoon onto a lightly oiled 20cm x 30cm tray, smooth top and stand at room temperature until set and cooled completely (4-6 hours or overnight). Turn out on a board, slice lengthways into 1cm-thick pieces, then thinly slice lengthways to form thin noodles. Set aside.
  • 02
  • For chilli oil dressing, combine ginger, garlic and 80ml hot water in a bowl amd stand to infuse (20 minutes). Pass through a fine sieve (discard solids) into a clean bowl. Whisk in remaining ingredients to combine.
  • 03
  • Combine noodles and dressing to taste in a large bowl, toss to coat and serve at room temperature topped with peanuts and spring onion.

Note Mung bean flour and Chinkiang black vinegar are available from Asian grocers. Chilli oil is a key ingredient in many of these recipes. Although it's readily bought, the chefs at Dainty Sichuan make their own by frying 50gm coarsely chopped dried chillies with a little vegetable oil until fragrant. Blend with 500ml vegetable oil, steep for 24 hours, strain and it's ready.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Nutty amontillado

Featured in

Jun 2013

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