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.

Prawn, chicken and wing bean salad


"This Vietnamese-inspired dish is one I've been making for years," says D'Sylva. "I included it at Tonka as a contrast to the heavier, spicier dishes."

You'll need

400 ml coconut milk 1 skinless chicken breast fillet 300 gm wing beans (see note), trimmed, strings removed 80 ml (1/3 cup) lime juice 2 tbsp fish sauce 2 tbsp coconut cream 1 heaped tbsp roasted chilli powder 1 tbsp finely ground roasted peanuts 1 tsp shaved light palm sugar 1 each long green and long red chilli, thinly sliced 250 gm peeled cooked prawns, halved 5 coriander sprigs, torn 5 mint sprigs, torn To serve: fried shallots, roasted coconut flakes and lime wedges

Method

  • 01
  • Combine coconut milk, chicken and 400ml water in a saucepan and bring to the simmer over medium-high heat. Remove and stand until cooled to room temperature. Drain (discard liquid), shred meat and refrigerate until required.
  • 02
  • Blanch wing beans until bright green (1-2 minutes), then drain, refresh, drain again, thinly slice and set aside.
  • 03
  • Combine lime juice, fish sauce, coconut cream, chilli powder, peanut, palm sugar and chillies in a large bowl. Add chicken, prawns, beans and herbs, and toss. Serve scattered with fried shallots and coconut flakes, with lime wedges for squeezing.

Note Wing beans are available from select greengrocers, but you can also use French beans.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Heymann-Löwenstein ‘Schiefferterrasen’ Riesling 2011 Mosel.

Featured in

Sep 2013

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