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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

Baked artichokes with citrus and herb salad


"I love the acidity of the citrus salad," says McEnearney. "It balances the bitterness of the artichokes and gives a huge boost to your immune system."

You'll need

16 small globe artichokes Juice of 1 lemon 2 fresh bay leaves ½ tsp white peppercorns ¾ cup each (firmly packed) mint and flat-leaf parsley, finely chopped, parsley stalks reserved 40 gm salted baby capers, rinsed, drained well, finely chopped 3 garlic cloves, finely chopped 400 ml dry white wine 250 ml (1 cup) olive oil 1 each orange, ruby grapefruit and lemon, segmented To serve: mint, basil, dill sprigs and salad burnet   Mint oil 125 ml (½ cup) grapeseed oil ½ cup (firmly packed) mint leaves ½ small handful baby spinach leaves

Method

  • 01
  • Preheat oven to 120C. Working with an artichoke at a time, trim the top third, trim centre leaves and remove hairy choke with a teaspoon. Trim stems, peel off thick outer leaves to reveal the bright tender flesh, then place in a bowl of cold water with lemon juice added to prevent discolouration.
  • 02
  • Place bay leaves, peppercorns and parsley stalks in the base of a non-reactive baking dish large enough to hold artichokes snugly in a single layer. Combine mint, parsley, capers and garlic in a bowl, season to taste and mix well. Drain artichokes, stuff each with a little herb mixture and arrange in baking dish on their bases, packed tightly so they remain upright. Pour wine over and 300ml cold water, season to taste with sea salt, drizzle with olive oil and cover closely with baking paper. Cover tightly with foil and braise in oven until tender (1¾-2 hours).
  • 03
  • Meanwhile, for mint oil, warm oil in a small saucepan over medium heat to 80C. Transfer to a blender with remaining ingredients and blitz until very finely puréed (3-4 minutes). Transfer to a sieve placed over a bowl and lined with 3 layers of muslin and set aside to strain (don’t press on solids – even a tiny speck of leaf in the oil will turn it brown). Season to taste.
  • 04
  • To serve, drain artichokes from cooking liquid and arrange on a platter. Scatter with citrus segments and herbs, drizzle with mint oil to taste and serve warm or at room temperature.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Nov 2014

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