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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. 

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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Pea and ham soup

Pounded almond and mint pasta sauce


"This is an improvisation on basil pesto," says Waters. "I call it La Finca, because I made it on a farm in Puerto Rico where there was lots mint and no basil or parmesan."

You'll need

½ cup almond kernels 2 garlic cloves, crushed 1 small tomato, peeled, seeded, diced 3 cups mint leaves, finely chopped ¼ cup extra-virgin olive oil, plus extra for drizzling 400 gm dried pasta, cooked in well-salted boiling water until al dente

Method

  • 01
  • Blanch almonds for 20 seconds in boiling water. Drain, cool, then slip off the skins.
  • 02
  • Pound garlic with a pinch of salt to a paste using a mortar and pestle. Add almonds a handful at a time, pounding all the while. Add tomato and pound into the almonds. Transfer nut mixture to a bowl.
  • 03
  • Pound mint to a paste using the mortar and pestle with a generous pinch of salt. Add almond mixture and pound with mint. Gradually add oil, pounding continuously and adjust seasoning as needed.
  • 04
  • To serve, toss sauce with cooked pasta of your choice and a few tablespoons pasta cooking water. Finish with a drizzle of extra-virgin olive oil.

Note This recipe is from The Art of Simple Food II ($40, hbk) by Alice Waters, published by Clarkson Potter and reproduced with GT style changes.


At A Glance

  • Serves 4 people
GT
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At A Glance

  • Serves 4 people

Drink Suggestion

Crisp, fresh vermentino.

Featured in

Apr 2014

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