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.

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.

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.

Capocollo, melon and vin santo


"This is our riff on the old classic prosciutto and melon," says Ward. "Italians all scoff these little nibbles on skewers at the bar for aperitivi with great gusto. We use capocollo for our version - it's the neck of the pig, and is a little less fatty than prosciutto, but still has great depth of flavour. Ask the deli to slice it paper-thin for you. With the finely shaved melon, everything comes together in a sweet, salty and refreshing way that's bound to kick off your late-summer lunch like no other. Make sure you order more capocollo than you need for the recipe, too. It's just as good alone as it is with ricotta and melon."

You'll need

100 ml vin santo 100 ml extra-virgin olive oil ¼ each small rockmelon and honeydew melon 500 gm capocollo, thinly sliced (see note) 100 gm fresh firm ricotta, lightly whipped 1 cup (firmly packed) mint, torn

Method

  • 01
  • To make dressing, simmer vin santo in a small saucepan over medium heat until reduced by a third and has the consistency of a thick syrup (8-10 minutes). Set aside to cool (10-15 minutes), then place in a jar with the olive oil and shake to combine well.
  • 02
  • Thinly slice honeydew and rockmelon on a mandolin, then arrange in curls on a platter with capocollo. Top with spoonfuls of ricotta, then scatter with mint leaves and drizzle with vin santo dressing.

Note Capocollo, or coppa di Parma, is available from select Italian grocers and delicatessens. If it's unavailable substitute prosciutto di Parma.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Vie di Romans Dessimis Pinot Grigio. 2012, Friuli.

Featured in

Mar 2015

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