Healthy Eating

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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.

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.

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.

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.

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.

Pumpkin fatteh


"My husband took me to Sefa Kitchen in Bondi last week and we ate a really delicious salad of pumpkin, chickpeas and mint. I would love to make it at home."
Susie Lee, North Bondi, NSW

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

1 kg Jap pumpkin, cut into thin wedges 50 ml olive oil 200 gm dried chickpeas, soaked overnight in cold water, drained 50 gm pine nuts 1 piece Lebanese flatbread 200 gm Greek-style yoghurt Juice of 1 lemon ½ cup (loosely packed) each flat-leaf parsley and mint 1 tbsp black sesame seeds   Lemon dressing 100 ml extra-virgin olive oil 50 ml grapeseed oil 25 ml lemon juice 25 ml white wine vinegar Pinch of caster sugar

Method

  • 01
  • Preheat oven to 200C. Toss pumpkin and oil in a bowl to coat, season to taste, scatter on oven trays lined with baking paper and roast until golden and tender (40-45 minutes). Set aside.
  • 02
  • Cook chickpeas in a large saucepan of simmering water over medium heat until tender (40-45 minutes). Drain well and set aside to cool.
  • 03
  • Meanwhile, scatter pine nuts over 2 oven trays, add flatbread and roast, shaking occasionally, until pine nuts are golden and flatbread is crisp (3-5 minutes). Set aside to cool, then break flatbread into pieces and set aside.
  • 04
  • Stir yoghurt and lemon juice in a bowl to combine, season to taste and set aside.
  • 05
  • For lemon dressing, whisk ingredients in a bowl, season to taste and set aside.
  • 06
  • Place pumpkin, chickpeas, pine nuts, flatbread and herbs in a large bowl, drizzle lemon dressing over, season to taste and gently toss to combine. Arrange on a platter, top with a few dollops of yoghurt, scatter with black sesame seeds and serve with extra yoghurt.

Note You'll need to begin this recipe a day ahead to soak the chickpeas.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2013

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