Healthy Eating

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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. 

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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

Baked ricotta with asparagus, pea and chamomile salad


"At Kitchen by Mike, we make our own ricotta," says McEnearney, "but you could use a good shop-bought basket ricotta. The chamomile dressing is good to relax the nerves and honey helps with allergies."

You'll need

60 ml (¼ cup) extra-virgin olive oil, plus extra to serve ½ lemon, thinly sliced 4-5 thyme sprigs   Ricotta 3 litres milk 200 ml double cream Juice of 5 lemons, strained   Chamomile dressing 190 ml grapeseed oil 1½ tbsp loose-leaf chamomile tea 2 tsp honey Juice of 1 small lemon, or to taste   Asparagus, pea and chamomile salad 40 asparagus spears (about 3 bunches), trimmed 100 gm podded peas (200gm unpodded) 2 handfuls snow pea tendrils To serve: chamomile flowers and chamomile greens (optional)

Method

  • 01
  • For ricotta, combine milk and cream in a large saucepan, add 2 tsp salt and warm over low heat to 85C on a thermometer (5-6 minutes). Stir in three-quarters of the lemon juice, then gradually add more until the milk splits (you may not need all the juice). Adjust the heat to maintain the temperature of the curds and whey at 85C for 5 minutes, then ladle the curds into a ricotta basket, colander or sieve set over a bowl to catch the whey. Stand at room temperature to drain (3 hours), then refrigerate until required. Makes about 1.4kg ricotta. Best used within a day or two of making.
  • 02
  • Preheat oven to 230C. Carefully turn out ricotta into an ovenproof frying pan or baking tray lined with baking paper, keeping the shape intact. Drizzle with olive oil, scatter with lemon slices and thyme, season to taste and bake until golden brown (20-25 minutes).
  • 03
  • Meanwhile, for chamomile dressing, warm oil, tea and honey in a small saucepan to 60C on a thermometer, then blend in a blender for 1 minute. Strain through a sieve lined with muslin, add lemon juice for acidity and season to taste.
  • 04
  • For asparagus, pea and chamomile salad, heat a char-grill pan over high heat. Drizzle a third of the asparagus with oil and char-grill until tender and beginning to blister (3-4 minutes). Set aside. Blanch peas and half the remaining asparagus until tender and bright green (2-3 minutes), then drain, refresh, drain again and combine with grilled asparagus in a large bowl. Thinly slice remaining asparagus lengthways on a mandolin into bowl, add snow pea tendrils, chamomile flowers and chamomile greens, and season to taste. Drizzle with chamomile dressing to taste and serve with baked ricotta, drizzled with a little extra-virgin olive oil.

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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