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. 

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.

Potted rabbit


"The potted rabbit at Windmills Break in Yallingup is simple, yet genius. The recipe would be most gratefully received."
Jonathan Carpenter, Perth, WA

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

2 golden shallots, thinly sliced 1 tbsp Dijon mustard, plus extra to taste 1 tsp each black mustard, coriander and fennel seeds 3 fresh bay leaves 2 thyme sprigs, plus extra leaves, to serve 3 sage leaves 3 garlic cloves, thinly sliced 1 tbsp olive oil Finely grated rind of ½ lemon, plus extra, to serve 1 rabbit (about 1.5kg), jointed (see note) 80 gm duck fat (see note) 150 ml dry white wine 700 ml chicken stock To serve: thinly sliced sourdough, extra-virgin olive oil, cornichons and pickled onions

Method

  • 01
  • Combine shallots, half the Dijon mustard, seeds, bay leaves, thyme, sage, garlic, oil and rind in a large bowl and massage into rabbit. Refrigerate to allow flavours to develop (at least 1 hour).
  • 02
  • Heat duck fat in a saucepan over medium-high heat, add rabbit pieces and turn occasionally until golden (5-6 minutes). Add wine and reduce by half (10-12 minutes), then add stock and reduce heat to low. Place a round of baking paper directly on surface and simmer until meat is falling from the bone (2-2½ hours). Remove rabbit and set aside, then strain stock (discard solids) and reserve. Shred rabbit meat into a bowl (discard bones), add remaining Dijon mustard or to taste and 60ml reserved stock, season to taste and divide among serving dishes. Cover with plastic wrap and refrigerate until required.
  • 03
  • Heat a char-grill pan over high heat, drizzle sourdough with olive oil, season to taste and grill until golden (2-3 minutes each side). Serve with potted rabbit warmed in a low oven, scattered with lemon rind and thyme leaves, and cornichons and pickled onions to the side.

Note This dish can be made a day ahead and warmed before serving. Ask your butcher to joint the rabbit for you. Canned duck fat is available from butchers and select delicatessens.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Sep 2013

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