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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. 

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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.

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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.

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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 wagyu rump cap


"The wagyu can be replaced with a good cut of Angus beef," says Pete Gilmore. "The important thing is to use a large piece of beef so you can carve it at the table."

You'll need

1 wagyu rump cap or well-marbled Black Angus rump cap (1.6kg; see note), removed from fridge 40 minutes before cooking Grapeseed or olive oil, for brushing 150 ml veal glaze (see note), warmed

Method

  • 01
  • Heat a charcoal barbecue with a lid until very hot coals form (15-30 minutes). If using a barbecue without a lid, also preheat oven to 180C. Brush beef with oil and season to taste, then grill, turning regularly, until browned (1-2 minutes each side). Transfer beef to a wire rack in a roasting pan and place away from the coals to cook indirectly, close the lid and bring the barbecue to 180C, or place in oven and roast, turning once halfway through, until cooked to your liking (40 minutes to 1 hour for medium-rare, with an internal temperature of 55C). Loosely cover beef with foil and rest for 15-20 minutes. Carve beef, brush with warmed veal glaze and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Additional Notes

You’ll need to order wagyu or Black Angus rump cap ahead from a butcher. If you can’t source this cut, use another large roasting beef joint such as rib-eye. Veal glaze is available from specialty butcher shops.

Drink Suggestion

2010 La Violetta “La Ciornia” Shiraz, Great Southern, WA, or 2015 Ochota Barrels “The Fugazi Vineyard” Grenache, McLaren Vale, SA.

Featured in

Jun 2016

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