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.

Homemade white bread


"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

You'll need

880 gm plain flour 55 gm (¼ cup) caster sugar 1½ tbsp sea salt flakes 65 gm milk 3 tsp dried yeast 50 gm unsalted butter at room temperature 1 large egg whisked with 1 tbsp extra milk, for eggwash (optional)

Method

  • 01
  • Preheat oven to 185C fan-forced. Spray the inside and the underside of the lids of two 10cm-deep, 12cm x 24cm Pullman loaf tins with sliding lids with non-stick cooking spray. If you don’t have Pullman loaf tins, use two 7cm-deep, 12cm x 24cm loaf tins.
  • 02
  • Combine flour, sugar and salt in a bowl and set aside. Combine milk, yeast and 565gm water in the bowl of an electric stand mixer fitted with a dough hook, add flour mixture and mix on low speed until dough comes together (2-2½ minutes). Add butter and mix on medium-high speed until the dough is smooth and pulls away from the sides of the bowl (4-5 minutes). Transfer to a large, lightly oiled bowl, cover with plastic wrap and rest at room temperature until doubled in size (30 minutes), then knead on a lightly floured surface to rid the dough of any gases. Divide dough in half (about 800gm per half), shape each into a 20cm long log and transfer to prepared tins. Cover with plastic wrap and place in a warm area until dough rises about 1.5cm from the tops of the tins (30-40 minutes). If you’re using regular loaf tins, let the dough rise until it almost touches the plastic. Remove plastic wrap and stand dough at room temperature for 10 minutes.
  • 03
  • Carefully slide lids onto tins and bake for about 25 minutes. Remove lids and continue baking until the bread is a deep golden colour (12-15 minutes; you can check the internal temperature with a probe thermometer – it should be 93C-98C). If using regular loaf tins, lightly brush tops of loaves with eggwash and bake uncovered until the bread is a deep golden colour (30-35 minutes). Turn bread out of tins onto a wire rack to cool completely. Homemade white bread can be baked up to a day ahead, then wrapped tightly in plastic wrap and stored at room temperature.

At A Glance

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At A Glance

Featured in

Jan 2016

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