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. 

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.

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.

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.

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.

Tipo 00's casarecce with pork and fennel sausage ragù


"Good pork sausage with coarse meat is essential for this recipe's success," says Tipo 00's Andreas Papadakis. At the restaurant, the chefs make their own casarecce; we've used dried pasta here. "Make sure the pasta you buy is Italian, ideally from Gragnano," says Papadakis.

You'll need

100 ml extra-virgin olive oil 4 Italian-style thick pork and fennel sausages, skins removed, and broken into bite-sized pieces 2 tbsp (about 6 cloves) finely chopped garlic 1 tsp finely chopped sage 125 ml dry white wine 125 ml (½ cup) chicken stock 1 large head of radicchio, quartered, washed and thickly sliced 500 gm dried casarecce 50 gm parmesan, finely grated 2 tbsp finely chopped flat-leaf parsley Grated parmesan, to serve

Method

  • 01
  • Heat a large saucepan over medium-high heat, add olive oil and sausage pieces, and fry, stirring occasionally, until browned (4-5 minutes). Add garlic and sage, stir until fragrant (1-2 minutes), then add wine and boil until almost all evaporated (3-4 minutes). Add stock and radicchio, and cook until radicchio wilts (2-3 minutes). Check the sauce and season to taste if necessary.
  • 02
  • Cook casarecce in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving a little pasta water, then toss pasta in sauce with parmesan and parsley, adding a little pasta water if needed to thin the sauce. Season to taste and serve in warm bowls topped with grated parmesan.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2013 Rallo “La Clarissa” Syrah, Sicily. A powerful wine with rich blackberries, and chalky tannins to bring out the fennel flavour.

Featured in

April 2016

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