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.

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.

Salty almond caramel


This is far and away the most popular ice-cream in the shop. Creamy, salty and nutty, its success is really no surprise. Without the additions, the ice-cream makes a great vanilla base, through which you could fold any of your favourite toppings, cake scraps or crisp bits.

You'll need

200 ml pouring cream 300 ml milk 1 vanilla bean, split, seeds scraped 6 egg yolks 120 gm caster sugar ½ quantity of salty caramel (see salty caramel recipe) 1 quantity of caramelised nuts (see caramelised nuts recipe), made using almonds

Method

  • 01
  • Put the cream, milk and vanilla bean and seeds in a saucepan. Heat gently until the mixture comes to a simmer, then remove from the heat and leave to infuse for 30 minutes.
  • 02
  • Return the pan to medium-high heat. Mix the egg yolks and sugar together in a bowl, but do not over-aerate. Add the egg yolk mixture to the pan and stir until the mixture coats the back of a spoon (83C on a sugar thermometer). Pass the mixture through a fine sieve, into a bowl set over ice. Once the mixture has chilled, churn in your ice-cream machine as per the manufacturer’s instructions. As soon as the ice-cream is ready in the machine, fold the salty caramel and almonds through, making sure to leave some chunks, so that when it comes to the eating, it’ll be like finding pots of gold in your ice-cream. The ice-cream will keep in the freezer for up to 4 weeks.

Note 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.


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Featured in

Sep 2014

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