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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. 

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.

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.

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.

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.

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.

Gougères with Jerusalem artichoke purée


"Gougères are classic French savoury pastries so delicate and light they'll fly straight off the baking tray in a fan-forced oven," says Curtis Stone. "Turn the fan off for this recipe. And pipe a bit of the gougère pastry around the corners of the baking tray to hold the baking paper in place. If you're stuck for time, the gougères are delicious on their own without a filling."

You'll need

40 gm unsalted butter, diced 65 gm plain flour, sifted 2 large eggs, at room temperature 55 gm aged Gruyère, finely grated   Jerusalem artichoke purée 20 gm unsalted butter 270 gm Jerusalem artichokes, peeled, thinly sliced on a mandolin 1 small golden shallot, thinly sliced 1 thyme sprig 120 ml thickened cream 2 tsp lemon juice, or to taste

Method

  • 01
  • Preheat oven to 200C. Place racks in the top third and centre of oven and line a large baking tray with baking paper (see tip above). Bring butter, 80ml water and 1 tsp each sea salt and freshly ground black pepper to the boil in a saucepan over medium-high heat, add flour, reduce heat to low and stir until mixture forms a ball. Stir continuously until the flour taste cooks out (1-2 minutes), place in an electric mixer fitted with a paddle and beat until cooled to room temperature (2-3 minutes). Beat in eggs, one at a time, beating well and scraping down sides of bowl between additions. Beat in cheese to just combine, then transfer to a piping bag fitted with a 1cm plain nozzle and pipe 2.5cm rounds onto prepared tray, leaving about 3cm between each (at this stage, the gougères can be frozen for up to a week; bring to room temperature before baking). Bake, rearranging gougères and turning tray occasionally, until evenly puffed and golden-brown (15-20 minutes). Reduce oven to 50C and keep gougères warm.
  • 02
  • Meanwhile, for Jerusalem artichoke purée, heat butter in a large frying pan over medium-high heat until foaming, add artichokes, shallot and thyme, and sauté until artichokes are golden and almost tender (6-8 minutes). Add cream, reduce heat to low-medium and simmer until cream has reduced, and artichokes are tender (3-4 minutes). Blend in a blender with lemon juice until smooth and season to taste. Place in a piping bag fitted with a 3mm nozzle and cool to room temperature.
  • 03
  • Pierce a hole in the base of each gougère with a small sharp knife, pipe in a little purée and serve warm.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

H Goutorbe Cuvée Prestige NV, Champagne, France.

Featured in

Sep 2015

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