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.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Lemon ice-cream with strawberries, rose and shortbread


"I love spoon sweets, or glyko tou koutaliou as they're known in Greece, but these pistachio ones would have to be my all-time favourite," says Conistis. Begin this recipe a day ahead to make the pistachio glyko.

You'll need

500 ml pouring cream 125 ml (½ cup) lemon juice, plus finely grated rind of 3 lemons 2 tsp full-cream milk powder Seeds scraped from 1 vanilla bean 5 egg yolks 225 gm caster sugar   Pistachio glyko 100 gm pistachio kernels 125 gm caster sugar Juice and zested rind of ½ lemon 1 cardamom pod, seeds finely ground   Almond shortbread 65 gm slivered almonds 250 gm (1 1/3 cups) plain flour ½ tsp baking powder 125 gm unsalted butter, at room temperature 160 gm pure icing sugar, sieved 1 eggwhite 2 tsp ouzo ½ tsp rosewater, plus extra for drizzling   Macerated strawberries 250 gm strawberries (about 1 punnet), hulled 2 tbsp each pure icing sugar and lemon juice 1 tsp rosewater

Method

  • 01
  • For pistachio glyko, blanch pistachios (1-2 minutes), drain, refresh, remove skins and set aside. Place sugar, lemon juice and 125ml water in a saucepan and bring to the boil. Reduce to low-medium, add pistachios, lemon rind and cardamom and simmer until slightly thickened and darkened (30 minutes). Set aside to cool, then refrigerate overnight to confit. Drain syrup into a saucepan (reserve pistachios) and bring to the boil. Reduce heat to low-medium, then simmer for 5 minutes. Add pistachios and simmer until syrupy (25-30 minutes). Pour into sterilised jars, set aside to cool and refrigerate until required. Makes 2 cups; will keep refrigerated for a month.
  • 02
  • Meanwhile, place cream, lemon juice and rind, milk powder and vanilla seeds in a small saucepan and bring to the boil. Whisk yolks and sugar in a bowl until pale, add cream mixture, whisk briefly, then return to pan. Reduce heat to low and stir continuously until custard thickly coats a spoon (6-8 minutes). Transfer to a bowl over ice and stir occasionally until chilled (30 minutes). Churn in an ice-cream machine, then freeze until required.
  • 03
  • For almond shortbread, preheat oven to 180C. Roast almonds on an oven tray (7-8 minutes) and set aside. Reduce oven to 160C. Sift flour, baking powder and ½ tsp salt into a bowl and set aside. Beat butter and 125gm icing sugar in an electric mixer until very light and creamy. Add eggwhite, beat for a further 2 minutes, then add ouzo and rosewater. Stir in flour mixture and almonds, spoon onto a large sheet of baking paper, pat out into a disc, cover and refrigerate to chill (20 minutes). Roll out dough to 2cm thick between 2 sheets of baking paper, then cut with a 5cm-diameter round pastry cutter to form crescents. Bake on baking sheets, in batches, until pale golden (15-20 minutes). Lightly drizzle with rosewater, dust generously with remaining icing sugar and set aside. Makes about 20. Shortbread will keep in an airtight container for a week; you may need to re-dust with icing sugar before serving.
  • 04
  • For macerated strawberries, place strawberries in a bowl and set aside. Combine sugar, lemon juice and rosewater in a small bowl, pour over strawberries and refrigerate for 1 hour.
  • 05
  • On each serving plate place a spoonful of macerated strawberries, a spoonful of pistachio glyko, a scoop of lemon ice-cream and a piece of almond shortbread and serve.

Hot tip Try leftover pistachio glyko for breakfast with thick Greek yoghurt and fresh pistachios, or mix it through a meringue-based filling for fillo cigars.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2008 Alpha Estate, Omega, Florina, Greece.

Featured in

Sep 2013

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