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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. 

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.

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.

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.

Lemon dream

"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."

Chocolate, almond and honey zuccotto (zuccotto di cioccolato, mandorle e miele)


You'll need

8 eggs 250 gm caster sugar 250 gm plain flour 80 ml Marsala For dusting: pure icing sugar and Dutch-process cocoa For drizzling: honey, warmed   Chocolate-hazelnut cream 400 ml thickened cream 2 tbsp caster sugar 70 gm dark chocolate (54% cocoa solids), finely grated 20 gm each hazelnuts (skins removed) and almonds, roasted, coarsely chopped   Chocolate mousse 250 gm dark chocolate (54% cocoa solids), coarsely chopped 100 gm butter, coarsely chopped 7 eggs, separated 2 tbsp pure icing sugar, sifted 50 gm caster sugar 200 ml pouring cream, whisked to soft peaks

Method

  • 01
  • Preheat oven to 160C. Whisk eggs and sugar in an electric mixer until doubled in size (5-7 minutes). Sift over flour, carefully fold through with a metal spoon, pour into a 30cm square baking paper-lined cake tin and bake in centre of oven until a skewer withdraws clean (30-40 minutes). Cool in tin for 5 minutes, then turn out and cool completely on a wire rack.
  • 02
  • Line a 2.5 litre-capacity bowl (15cm deep, 25cm diameter at the top) with strips of baking paper, letting the edges hang over (this will help you remove zuccotto from mould). Halve sponge horizontally. From one half, cut a circle to fit top of bowl and set aside. From the other half, cut a 6cm diagonal incision into each corner of sponge, then carefully line bowl with sponge, cutting sponge to fit and using remaining sponge to fill any gaps. Drizzle sponge with half the Marsala and set aside.
  • 03
  • For chocolate-hazelnut cream, whisk cream and sugar in an electric mixer until soft peaks form (2-3 minutes), fold through chocolate and nuts. Spoon into sponge-lined bowl, smooth top and refrigerate.
  • 04
  • Meanwhile, for chocolate mousse, melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stir occasionally until smooth (3-5 minutes), then set aside to cool slightly. Whisk egg yolks and icing sugar in a separate heatproof bowl over a saucepan of simmering water until thick and fluffy (3-5 minutes). Meanwhile, whisk eggwhites and caster sugar in an electric mixer until soft peaks form and set aside. Fold chocolate mixture into yolk mixture with a metal spoon, then fold in eggwhites and finally cream. Spoon over chocolate-hazelnut cream, smoothing top. Place reserved sponge circle on top, drizzle with remaining Marsala, cover with baking paper, weight with a large plate and refrigerate overnight.
  • 05
  • To serve, carefully invert zuccotto (remove baking paper), dust with icing sugar and cocoa, cut into wedges and drizzle with warm honey.

"I absolutely adore the zuccotto from Lucio's in Paddington and I'm hoping to make it for an Easter lunch. Could you obtain the recipe?"
Jane Pickard, Double Bay, NSW

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 12 people
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At A Glance

  • Serves 12 people

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