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."

Almond, prune and rum tart


"You could of course use any sweet pastry for this recipe, but I'm particularly fond of this very delicate and only just sweet enough pâte sucrée recipe by Damien Pignolet," says Brigitte Hafner. "It's a little bit of work and not as robust as a pasta frolla, but as it cooks it creates layers of flaky delicate pastry that make the perfect contrast to the rich almond filling. I like to grind blanched almonds instead of using almond meal, because the mixture's moister."

You'll need

280 gm pitted prunes 1 cinnamon quill 60 ml Havana Club dark rum To serve: double cream   Sweet pastry 30 gm pure icing sugar, sieved 1 egg yolk, mixed with enough water to make up to 60ml 240 gm plain flour 200 gm cold butter, cut into small, even cubes   Frangipane 125 gm almonds 125 gm butter, softened 125 gm caster sugar 2 eggs Finely grated rind of ½ lemon

Method

  • 01
  • Place prunes in a saucepan, add cinnamon quill and enough boiling water to cover, cover with a lid and set aside to steep (15 minutes). Drain, add rum and set aside to steep (1 hour).
  • 02
  • Meanwhile, for sweet pastry, mix icing sugar and egg yolk mixture in a small bowl until smooth. Pulse flour, butter and a pinch of salt in a food processor until mixture is blended but butter remains in lumps. Turn out onto a work surface and bring together with your hands. Make a well in the centre and pour in the egg mixture. Lightly fold mixture with your hands until it comes together, then with the heel of your hand push and smear the mixture away from you (this will break down the butter but not overwork the flour). When most of the butter is broken down, bring dough together and knead very gently (do not overwork the dough; you should get a slightly marbled effect with the flour and butter, which will give the pastry layers and a light, crumbly texture). Wrap in plastic wrap and refrigerate to rest (30 minutes). Knead pastry gently, then roll out and line a 28cm tart tin. Prick all over with a fork and freeze for 10 minutes or until you are ready to bake. Sweet pastry will keep frozen for a week.
  • 03
  • Preheat oven to 175C. Blind-bake the tart shell until set (12-15 minutes), remove paper and weights and bake until golden brown (10-15 minutes), then set aside on a wire rack to cool.
  • 04
  • Meanwhile, for frangipane, process almonds in a food processor until finely ground. Beat butter and sugar in an electric mixer until pale, then add eggs, one at a time and beating well after each addition, until well incorporated. Fold in lemon rind and ground almonds and set aside.
  • 05
  • Drain prunes (discard liquid), arrange them evenly inside tart shell, spoon frangipane over and press evenly around prunes. Bake until the top is golden brown (40-45 minutes). Set aside to cool, then cut into wedges and serve with double cream.

Hot tip Make a double batch of pastry and keep one in the freezer already rolled and lined in the tin. You'll be miles ahead the next time you want to bake a tart.


At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

Old Armagnac.

Featured in

Jul 2013

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