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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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.

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.

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.

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

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.

Restaurant Hubert's crème caramel


"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

You'll need

45 gm brown sugar 2 eggs 4 egg yolks 275 ml pouring cream 150 ml milk 1 vanilla bean, split and seeds scraped 150 gm caster sugar

Method

  • 01
  • Whisk brown sugar, eggs and yolks in a bowl to combine. Bring cream, milk, vanilla bean and seeds, and a pinch of salt to a simmer in a saucepan over medium heat, then, stirring continuously, pour mixture over eggs and mix to combine, incorporating as little air as possible. Refrigerate to rest (at least 2 hours, or overnight).
  • 02
  • Meanwhile, for caramel, stir sugar and 50ml water in a small saucepan over medium-high heat to dissolve sugar, then cook without stirring until very dark caramel (10-12 minutes; it should almost be to the point of burning). Divide among four 12cm-diameter ceramic ramekins and swirl each quickly to coat to the edges. Set aside to cool and set (10-15 minutes).
  • 03
  • Preheat oven to 150C. Strain custard through a fine sieve and pour into caramel-lined moulds. Place in a roasting pan lined with a tea towel, then fill pan with warm water to halfway up sides of moulds. Cover with foil and bake until custard is just set with a slight wobble in the centre (35-45 minutes). Remove from water bath and set aside to cool completely, gently releasing the sides of the custard with a wet finger once or twice as it cools, then refrigerate to chill (2-3 hours).
  • 04
  • To serve, run a knife around edges of custards to release, then invert onto plates and serve chilled.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Old Hobart Overeem Sherry, Cask Matured Single Malt Hobart Whisky.

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