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. 

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.

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.

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.

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.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

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.

Caramel ice-cream


"This is the most popular ice-cream we make at The River Cafe," says Rogers. "You can alter the bitterness of the caramel by taking it off the heat when the sugar is still brown, and this will give you a sweeter, more toffee-like flavour. We prefer to make it very dark, so that the bitterness of the caramel complements the sweetness of the ice-cream." You'll need to begin this recipe a day ahead to freeze the ice-cream.

You'll need

1.2 litres pouring cream 300 ml milk 14 large egg yolks 230 gm caster sugar   Caramel 200 gm caster sugar

Method

  • 01
  • Combine cream and milk in a large saucepan over medium heat and gently heat to just boiling. Remove from heat and set aside to cool.
  • 02
  • Whisk egg yolks and caster sugar in a bowl until pale, thick and creamy (5 minutes). Stir in a little of the cream mixture, then pour into the remaining cream mixture. Return pan to heat and cook very, very gently, stirring constantly, to cook the eggs but prevent them curdling, until thick and just below boiling (6-8 minutes). Transfer to a bowl and set aside to cool.
  • 03
  • For caramel, whisk caster sugar and 80ml water in a small saucepan over low heat until sugar dissolves, then increase heat slightly and boil until the sugar turns from toffee to almost black caramel, but do not let it burn (5-6 minutes). Immediately remove from heat and, whisking continuously, pour into the cooled custard (be careful, hot caramel will spit). Set aside to cool, then churn in an ice-cream machine until frozen, or freeze in a container, stirring occasionally to break up the crystals (overnight). Scoop into bowls and serve.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Mar 2015

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