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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.

Stuffed sardines


You'll need

16 sardine fillets 1 tbsp olive oil 75 gm (½ cup) plain flour, seasoned   Parsley stuffing 140 gm white bread, coarsely torn 1 cup (loosely packed) flat-leaf parsley leaves 40 gm (½ cup) finely grated parmesan 1 egg, lightly beaten ½ clove of garlic   Fennel and orange salad 2 bulbs of baby fennel, thinly sliced using a mandolin, fronds reserved for garnish 2 navel oranges, peeled, pith removed and thinly sliced 2 tbsp extra-virgin olive oil ¼ tsp chilli flakes, or to taste

Method

  • 01
  • For parsley stuffing, process ingredients in a food processor until finely chopped and season to taste with sea salt and freshly ground black pepper. Makes about 2/3 cup.
  • 02
  • Place a sardine fillet skin-side down in the palm of your hand, top with 1 tbsp of stuffing (not too close to the edge), flattening slightly. Sandwich with another sardine fillet skin-side up, pressing lightly to stick, and place on a tray. Repeat with remaining sardines and stuffing.
  • 03
  • For salad, arrange fennel and orange slices on plates, drizzle with oil, season to taste with sea salt and chilli flakes and scatter over fennel fronds.
  • 04
  • Heat olive oil in a large frying pan over medium-high heat. Lightly dust stuffed sardines with flour and fry, in batches, for 2 minutes on each side or until golden and just cooked through. Season with sea salt and serve immediately with fennel and orange salad to the side.

“On a trip to Melbourne, I discovered Journal Canteen and could not get enough of the stuffed sardines. Please ask Rosa Mitchell for the recipe so I can make it for my family.”
Kin Chen, Kuala Lumpur, Malaysia

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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