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."

Bananas in rosemary honey, puffed rice honeycomb and milk chocolate


"Rosemary is one of my favourite flavour pairings for bananas," says Quade. "I find its earthy, eucalyptus-like pungency adds a subtle richness to this dish and helps to balance the sweetness of the honey and condensed milk. You could also quite easily turn this recipe into a refined banoffee pie."

You'll need

250 gm caster sugar 390 gm condensed milk 110 gm honey 2 tsp rosemary leaves, plus extra to serve 4 bananas, sliced 2cm thick To serve: finely grated couverture milk chocolate   Puffed rice honeycomb 80 gm caster sugar 30 gm liquid glucose (see note) 15 gm honey ½ tsp ground cloves 3 gm bicarbonate of soda 25 gm puffed rice

Method

  • 01
  • For puffed rice honeycomb, stir sugar, liquid glucose, honey, cloves and 1 tbsp water in a saucepan over high heat to dissolve sugar. Bring to the boil and cook until mixture reaches 155C on a sugar thermometer (3-4 minutes). Quickly stir in bicarbonate of soda until well combined (mixture will froth up), then add puffed rice, stir to combine and tip onto a tray lined with baking paper. Stand until set, then coarsely chop.
  • 02
  • Heat sugar in a large frying pan over high heat, swirling occasionally as it caramelises. Cook until dark caramel (5-6 minutes), then add 300ml water (be careful, hot caramel will spit), condensed milk, honey and rosemary, and bring to the boil. Reduce heat to low, then add bananas and simmer, turning occasionally, until coated in caramel (2 minutes). Set aside to cool. Serve bananas in caramel, scattered with puffed rice honeycomb, rosemary and grated milk chocolate.

Note Liquid glucose is available from select supermarkets and health-food shops.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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