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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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.

A festival of cheese hits Sydney

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.


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.

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.

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.

Honey and ginger ice-cream and lemon curd doughnut sandwiches

"An ice-cream sandwich is always a crowd-pleaser," says Yama Kitchen & Bar's Rachel Reed. "Mix it with a doughnut and, well, that just tops it off. I'm not one for sickly sweet desserts, so there had to be acid and salt in the mix, that's why I added some preserved lemon to the ice-cream, to cut back the sweetness of the honey. I also decided to dust the doughnuts with matcha sugar, which gives a savoury-sweet flavour."

You'll need

  Doughnut 125 ml (1/2 cup) milk ½ tsp dried yeast 225 gm (1½ cups) plain flour, plus extra for dusting 1¼ tbsp beaten egg (about ½ egg) 1 tbsp softened lard, melted and cooled to room temperature 2¼ tbsp caster sugar ½ tsp finely grated nutmeg Vegetable oil, for deep-frying   Honey and ginger ice-cream 300 ml milk 300 ml pouring cream 20 gm ginger, coarsely grated 4 egg yolks 75 gm (1/3 cup) caster sugar 1½ tbsp raw honey 3 tsp finely chopped rinsed preserved lemon rind (flesh discarded)   Lemon curd 1 egg 55 gm (¼ cup) caster sugar 2½ tbsp lemon juice Finely grated rind of 1/3 lemon 60 gm unsalted butter, at room temperature, diced   Matcha sugar 110 gm (½ cup) white sugar ½ tsp matcha tea (see note)


  • 01
  • For honey and ginger ice-cream, line a 20cm x 30cm slice tin with baking paper. Bring milk, cream and ginger to just under a simmer in a small saucepan over medium heat (3-4 minutes). Meanwhile, whisk yolks and sugar with an electric mixer until mixture holds a ribbon (2-3 minutes). Pour milk mixture over yolk mixture, whisking to combine, then transfer to a large heatproof bowl over a saucepan of simmering water and stir until mixture reaches 82C and thickly coats the spoon (4-6 minutes). Strain through a fine sieve, add honey, then set aside to cool (30-40 minutes). Add preserved lemon and refrigerate until chilled (1-2 hours). Churn in an ice-cream machine, then spread in prepared tin, cover and freeze until firm (4-5 hours). Turn out, cut into small rectangles (about 6cm x 9cm; you may have some ice-cream left over) and freeze on a plastic tray lined with baking paper until ready to serve.
  • 02
  • Bring milk to 82C in a saucepan over medium heat, stirring occasionally (2-3 minutes; don’t boil), then cool to room temperature (15-20 minutes). Combine yeast and 30ml lukewarm water in an electric mixer with dough hook attachment fitted and leave until foamy (10-15 minutes). Add milk and half the flour and mix on low speed until combined. Cover and rest in a warm place until doubled in size (1-2 hours). Add egg, lard and sugar and stir to just combine; do not overmix. Fold in remaining flour, nutmeg and ¼ tsp salt a third at a time, mixing to just combine between additions. The dough should be just dry enough to roll out, but still quite soft. Cover and stand in a warm place until doubled in size (1½-2 hours).
  • 03
  • Place dough on a floured piece of baking paper, lightly flour top of dough, then knock back and roll to a rough 15cm x 16cm rectangle and cut into six 5cm x 8cm pieces. Cover and prove until almost doubled in size (1-2 hours).
  • 04
  • Meanwhile, for lemon curd, place egg in a small bowl, lightly whisk in sugar and juice, then strain into a heatproof bowl. Add lemon rind and whisk over a saucepan of simmering water until thick and mixture reaches 82C (4-5 minutes) Cool briefly (8-10 minutes), then process in food processor, gradually adding butter until combined. Refrigerate until chilled and thickened (40 minutes to 1 hour).
  • 05
  • Preheat oil to 160C in a deep saucepan and deep-fry doughnuts in batches, turning occasionally, until golden and puffed (4-5 minutes; be careful, hot oil will spit). Drain on paper towels.
  • 06
  • For matcha sugar, mix ingredients in a large bowl. Toss doughnuts in green tea sugar, then cut in half lengthways. Place 1 tbsp curd on the base of each doughnut, top with ice-cream and sandwich with top half. Sprinkle with extra matcha sugar and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Additional Notes

Matcha tea is available from Japanese grocers and health-food shops.

Drink Suggestion

Pennyweight Amontillado, Beechworth, Victoria.

Featured in

Aug 2016

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