Healthy Eating

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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.

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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Grilled beef heart with radicchio and orange


"Beef heart can get a bit of a bad rap sometimes," says Devlin. "While it's considered offal, it should have a texture more similar to a nice tender cut of meat than a liver or kidney. If you can't get hold of it from your butcher, a portion of rump or even eye fillet will work. Blood orange is a great addition to this salad, but if they're out of season, use a regular orange instead."

You'll need

700 gm beef heart 200 ml red wine 1 tbsp thyme 1 tsp finely grated garlic 200 ml freshly squeezed orange juice 20 gm caster sugar 80 ml (1/3 cup) chardonnay vinegar 100 ml olive oil, plus extra for rubbing 1 small fennel bulb, thinly sliced on a mandolin, fronds reserved 1 large head of radicchio, leaves separated 1 orange or blood orange, peeled and sliced into rounds 80 gm walnuts

Method

  • 01
  • Heat a charcoal grill or gas barbecue to medium-high heat. Trim sinew and silver skin from the heart and halve crossways to create 2 large flat steaks. Combine in a non-reactive container with wine, thyme, garlic, half the orange juice and season to taste with freshly ground black pepper.
  • 02
  • Meanwhile, combine sugar, half the vinegar and remaining orange juice in a small saucepan and bring to the boil over medium-high heat, stirring to dissolve sugar. Boil until reduced to a glaze (5-6 minutes), then remove from heat and whisk in olive oil, season to taste and set aside.
  • 03
  • Drain the beef heart, pat dry with paper towels, rub with a little oil, then grill, turning every 2 minutes, until medium-rare and internal temperature reaches 55C on a meat thermometer (8-12 minutes). Rest meat for 5 minutes, then slice thinly across the grain.
  • 04
  • Meanwhile, combine fennel and remaining vinegar in a bowl, season to taste and set aside to lightly pickle. Grill radicchio until lightly browned on the edges (30 seconds) and arrange on a serving plate. Top with beef heart slices, scatter with pickled fennel, fennel fronds, blood orange slices and walnuts, season to taste, drizzle with orange dressing and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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