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.

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.

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.

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.

Corn salad with prawn salt


"Corn, or mielies, is an essential part of African eating," says Welgemoed. "It's a staple across the continent and is used in different forms as an accompaniment for the majority of meals."

You'll need

5 fresh bay leaves, thinly sliced, plus 1 extra, thinly sliced, to serve 125 gm unsalted butter, softened 9 corn cobs, husks and silk removed 1½ tsp ground chilli   Prawn salt 80 ml (1/3 cup) vegetable oil 5 uncooked prawn heads, halved (see note) Finely grated rind of 1 lemon 1 garlic clove, bruised

Method

  • 01
  • Light a hardwood or charcoal barbecue and burn it down to embers (about 1 hour for wood, 30-40 minutes for charcoal).
  • 02
  • Meanwhile, process bay leaves in a high speed blender or with a mortar and pestle until finely chopped or crushed. Reserve a large pinch to serve and stir remaining into butter.
  • 03
  • For prawn salt, heat oil in a small frying pan over high heat. Add prawn heads and fry until crisp (2½-3 minutes; be careful, oil will spit). Add lemon rind and garlic, remove from heat and drain on paper towels (reserve prawn oil for use in salad dressings and to season dishes; it will keep refrigerated for 1 week.) Process prawn heads in a food processor or blender on high speed with 3 tsp sea salt to a fine powder, transfer to a bowl and refrigerate until required. This recipe makes more prawn salt than you need here, but will keep refrigerated in an airtight container for a week.
  • 04
  • Barbecue corn, turning occasionally, until scorched and tender (8-10 minutes). Set aside until just cool enough to handle, then cut off kernels with a serrated knife and place in a bowl. Add a few tablespoons bay butter and the ground chilli, stir to combine, then serve topped with extra bay butter, season with prawn salt to taste and scatter with remaining chopped bay.

Note Ask your fishmonger for prawn heads; otherwise buy whole uncooked prawns for the heads, and cook them on the barbecue to eat as a snack while you cook the corn, or chop them and add them to the salad.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Ochota Barrels “Weird Berries in the Woods” gewürtztraminer.

Featured in

Jan 2016

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