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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.

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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.

Korean fried chicken burger


You'll need

125 gm potato starch (see note) 1 Lebanese cucumber For deep-frying: vegetable oil 150 gm kimchi (see note), coarsely chopped 2 spring onions, thinly sliced 4 soft sesame seed hamburger buns (about 12cm in diameter), split   Marinated chicken 4 chicken thigh fillets (120gm each) 1 tbsp salt 1 tbsp caster sugar 100 ml Chinese rice wine 2 tbsp sesame oil   Gochujang mayonnaise 150 gm Japanese mayonnaise 35 gm gochujang (see note)

Method

  • 01
  • For marinated chicken, combine chicken thighs with marinade ingredients in a bowl. Mix thoroughly with your hands and refrigerate to marinate (at least 2 hours or overnight). Just before cooking, stir in potato starch to form a batter.
  • 02
  • Using a mandolin or very sharp knife, slice cucumber into 3mm-thick rounds, place in a bowl and sprinkle with 1 tsp salt. Mix and set aside for 25 minutes to draw out liquid, then squeeze excess moisture out, rinse under running water, then pat dry with paper towels. Set aside.
  • 03
  • For gochujang mayo, mix the mayonnaise and gochujang with a whisk until incorporated. Set aside.
  • 04
  • Heat oil to 160C in a deep saucepan or deep-fryer. Carefully add chicken thighs in batches, ensuring they don't stick to the bottom of the pan, and fry until cooked (6-9 minutes; be careful, hot oil may spit). Drain on paper towels and season to taste.
  • 05
  • Meanwhile, steam burger buns in a steamer, or toast under a hot grill (1 minute).
  • 06
  • To serve, spread a generous dollop of mayonnaise on each of the bun bases, then top with a chicken fillet, spoon a generous amount of kimchi on top along with salted cucumber and spring onion. Spoon a little more mayo on the bun tops to taste, place on top and serve.

Note Potato starch, kimchi and gochujang (Korean chilli paste) are available from Korean and most Asian food stores.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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