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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

LP nachos


"This is my version of a traditional Thai dish called lon, but I called it nachos," says Tikaram. "Still served with raw cucumber and cabbage, I've also incorporated cassava crackers for crunch, and with nachos people know exactly what to do. I use pork in this recipe although you could substitute chicken or even add chopped prawns if you like. Either way, it must be eaten with a cold beer."

You'll need

For deep-frying: vegetable oil 150 gm cassava crackers (see note) 20 gm ginger, coarsely chopped 2 garlic cloves, coarsely chopped 2 tbsp coconut oil 500 gm coarsely minced pork neck 1 litre (4 cups) coconut cream 500 ml (2 cups) chicken stock 60 ml (¼ cup) Thai yellow soy bean paste (see note) 60 ml (¼ cup) fish sauce 50 gm (2 tbsp) tamarind paste (see note) 1 tbsp grated soft palm sugar Pinch of roasted chilli powder or chilli flakes To serve: thinly sliced lemongrass, long red chilli, red shallot and kaffir lime leaves, coriander and lime wedges 2 Lebanese cucumbers, thickly sliced diagonally

Method

  • 01
  • Heat oil in a wok or deep saucepan to 180C. Deep-fry cassava crackers, two or three at a time, turning once, until puffed, golden and crisp (20-30 seconds). Drain on paper towels and cool to room temperature.
  • 02
  • Pound ginger and garlic with a mortar and pestle to a fine paste (1-2 minutes). Heat coconut oil in a saucepan or large wok over high heat, add ginger-garlic paste and stir-fry until golden brown and fragrant (30-40 seconds). Add pork and stir-fry until just cooked through (2-3 minutes). Add coconut cream, stock and soy bean paste and simmer until liquid is almost reduced and pork is tender (25-30 minutes), then season to taste with fish sauce, tamarind, palm sugar and chilli powder – the lon should taste salty, sour, slightly sweet and creamy. Scatter with lemongrass, chilli, shallot and kaffir lime leaves, and serve hot with coriander, lime wedges and cucumber.

Note Cassava crackers, Thai yellow soy bean paste and tamarind paste are available from Asian grocers.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A light Mexican or Asian beer, such as Corona, Asahi or Singha.

Featured in

Nov 2015

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