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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

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.

Lemon dream

"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."

Ro-vos


Take the good old Iced VoVo, the iconic Australian biscuit of our grandparents' generation. Make it round instead of rectangular, pile on lots of fresh soft marshmallow, coconut and homemade raspberry jam, and I defy you to find a better biscuit for a cup of tea.

You'll need

200 gm pastry flour, sifted 60 gm icing sugar, sifted 120 gm butter 1 egg 100 gm desiccated (shredded) coconut 12 tsp raspberry jam   Marshmallow 270 gm caster sugar 180 gm liquid glucose 15 gm powdered gelatine

Method

  • 01
  • Rub together the sifted flour, icing sugar, butter and pinch of sea salt to a fine crumb. Add the egg and mix as little as possible to bring the pastry together. Wrap into 3-4 manageable portions and chill in the refrigerator for at least a couple of hours; the dough will keep for several days.
  • 02
  • Preheat the oven to 180C. Line a baking tray with baking paper. Roll out the dough to about 3mm thick, then cut into twelve 7cm-diameter discs. Bake for 15 minutes, or until cooked through and golden brown. Remove from the oven and cool on the tray.
  • 03
  • For marshmallow, put the sugar and glucose in a heavy-based saucepan with 70ml of water. Bring to the boil and cook to the soft-ball stage (118C on a sugar thermometer). Leave to cool to 100C. Put the gelatine in a heatproof bowl with 90ml of cold water. After about 5 minutes, once the gelatine has soaked up all the water, place the bowl over a saucepan of hot water to melt the mixture briefly, then add it to the hot sugar syrup. Use hand-held electric beaters or an electric mixer with a whisk attachment to beat the marshmallow until light, fluffy and cool.
  • 04
  • To serve, pipe a ring of marshmallow around the edge of each biscuit. Dip each into the coconut and put a teaspoonful of raspberry jam in the centre. These biscuits are best eaten the next day – the marshmallow gets a nice chewy stickiness to it.

Note To make moon pie biscuits, prepare as above, but pipe marshmallow around only six biscuits, then top each of these with a teaspoonful of blackberry or boysenberry jam, instead of raspberry jam. Put the other biscuits on top and allow to firm for 30 minutes, then dip the biscuits in a melted chocolate mixture. This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Sep 2014

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