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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. 

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.

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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.

Moon Park to open Paper Bird in Potts Point

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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.

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.

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.

Zuppa di pesce alla Romana


You'll need

4 yabbies 125 ml (½ cup) olive oil 16 mussels, scrubbed 16 clams, soaked in cold water for 30 minutes to remove grit, drained 2 garlic cloves, finely chopped 12 scallops 16 uncooked prawns, peeled, deveined, tails intact 200 gm reef fish such as coral trout, cut into 4cm pieces 200 gm cuttlefish, cleaned and scored 600 ml fish stock 600 ml tomato passata 140 ml dry white wine For drizzling: chilli oil, to taste (see note) To serve: micro herbs and crusty bread

Method

  • 01
  • Place yabbies in freezer for 1 hour to render insensible, then cook in a saucepan of boiling salted water until cooked through (4-5 minutes). Drain, refresh, peel and refrigerate until required.
  • 02
  • Meanwhile, heat 40ml olive oil in a saucepan over medium heat, add mussels, clams and half the garlic, cover and cook, shaking pan occasionally and removing mussels and clams as they open, until cooked (3-4 minutes). Set aside to cool, then refrigerate until required.
  • 03
  • Heat a third of the remaining oil in a large frying pan over medium-high heat, add scallops, prawns and fish and cook, turning once, until just opaque (1-2 minutes). Remove from pan, set aside.
  • 04
  • Heat half the remaining oil in the frying pan, add cuttlefish and cook, turning once, until just opaque (1-2 minutes). Remove from pan, set aside.
  • 05
  • Heat remaining oil in a saucepan over medium heat, add remaining garlic, stir occasionally until tender (1-2 minutes), add stock, passata and wine, bring to the simmer and season to taste. Stir in reserved seafood, divide among bowls, drizzle with chilli oil, scatter with herbs and serve with crusty bread.
Note Chilli oil is available from select grocers and delicatessens.

This recipe is from the April 2012 issue of Australian Gourmet Traveller.

"The fish soup at 1889 Enoteca is a trip to Rome in a bowl. Would you publish the recipe?"
Ann Clarke, Brisbane, Qld

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At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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