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. 

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.

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.

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.

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.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

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.

Beef tartare with herbs and nuoc cham recipe


"For me, tartare has always been comforting and a crowd-pleaser," says Anchovy chef Thi Le. "It was one of our staples growing up - Mum would bang out a tartare with herbs fresh from the garden whenever she had guests, or if my school friends came over. It was Mum's way of using all the leftover pho beef. My other love is Laotian food for its chilli and freshness. The Anchovy tartare is a hybrid of Mum's and the Laotian-style - lots of heat and punch and fresh herbs."

You'll need

1 tbsp white sticky rice 1 red birdseye chilli, quartered lengthways 200 gm piece of flank steak, very finely diced ¼ Lebanese cucumber, peeled, seeded and finely diced 10 mint leaves, coarsely chopped ½ golden shallot, very thinly sliced on a mandolin 2 spring onions (white part only), thinly sliced Watercress sprigs, to serve   Nuoc cham 25 gm caster sugar 25 ml white vinegar 25 ml fish sauce ½ small garlic clove, finely chopped ½-1 birdseye chilli, finely chopped, or to taste 1 tsp lime juice, or to taste   Potato crisps Vegetable oil, for deep-frying ½ (175gm) russet Burbank potato, peeled, sliced wafer-thin on a mandolin (see note)

Method

  • 01
  • Dry-roast rice in a small frying pan over low heat until deep golden (10-15 minutes), cool then finely grind in a spice grinder or with a mortar and pestle, and set aside (see note).
  • 02
  • Dry-roast chilli in a small wok or frying pan over low-medium heat until completely charred and dried (10-15 minutes), then finely grind in a spice grinder or with a mortar and pestle, and set aside (see note).
  • 03
  • For nuoc cham, dissolve sugar in 50ml boiling water in a small saucepan, then cool briefly (1-2 minutes). Stir in vinegar and fish sauce, and stand to cool (10-15 minutes), then stir in garlic, chilli and lime juice.
  • 04
  • For potato crisps, heat oil to 140C. Rinse potato in a bowl under cold running water until water runs clear. Dry well with paper towels, then deep-fry in batches (be careful, hot oil will spit), turning occasionally, until light golden and crisp (2-3 minutes). Drain on paper towels and season to taste.
  • 05
  • Combine beef with ½ tsp roasted rice in a small bowl, and season with roasted chilli and salt to taste. Mix in a third of the nuoc cham, check seasoning – the mix should taste toasty from the rice and spicy from chilli – then add cucumber, mint, shallot, spring onion and extra nuoc cham to taste. Serve tartare topped with watercress and with potato crisps.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

Roasted rice and chilli can be done in larger amounts, and kept in an airtight container for up to a month. Russet Burbank potatoes are available from select greengrocers; if they’re unavailable, use sebago potatoes.

Drink Suggestion

Weingut Wittmann “100 Hügel” Riesling 2014, Rheinhessen, Germany – a drier style riesling, with aromatic, round fruit supported by snappy acidity and minerality.

Featured in

Sep 2016

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