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. 

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.

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.

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.

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.

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.

Char siu pork with egg noodles (keong chung cha siu lo mein)


Chef Lui is very particular about noodles; he buys his from Sydney's Australia Daily Noodles, which are made with whole eggs and are fairly al dente when cooked. This Cantonese dish requires only two main ingredients - top-quality noodles and Chinese barbecue pork - so it's a cinch to make. Flower Drum makes its own char siu, but it's available from Cantonese restaurants. This dish must be eaten as soon as it's made because the noodles continue to absorb liquid after cooking.

You'll need

210 gm fresh thin egg noodles, shaken to loosen 60 ml (¼ cup) vegetable oil 3 spring onions (white part only), cut into julienne 30 gm ginger, cut into julienne 200 gm char siu (barbecue pork), thinly shredded 300 ml chicken stock 60 ml (1/4 cup) oyster sauce 1 tsp dark soy sauce ½ tsp sesame oil

Method

  • 01
  • Cook noodles in a large saucepan of boiling water until al dente (2-3 minutes). Drain, refresh under cold running water and set aside to drain, then toss with 1 tbsp vegetable oil in a bowl to prevent sticking. Set aside.
  • 02
  • Heat remaining oil in a wok over high heat, add spring onion and ginger and stir-fry until fragrant (20 seconds), then add char siu and stir to warm through (1 minute). Add stock, oyster sauce, dark soy and sesame oil, and bring to the boil, stir in noodles and serve warm.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Pinot noir pairs beautifully with barbecue pork.

Featured in

Sep 2014

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