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. 

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.

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.

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.

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.

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.

Teriyaki T-bone with onion salad


"I love a good steak and the T-bone from Cho Cho San doesn't disappoint. Any chance you could track down the recipe for me?"
Mark Smith, Carlton, Vic

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

1 T-bone steak (750gm), at room temperature For brushing: extra-virgin olive oil 1 bunch chives, finely chopped   Teriyaki glaze 100 ml dark soy sauce 100 ml caster sugar 100 ml mirin 20 ml cooking sake 10 gm (about 2cm) ginger, finely grated ¼ onion, thinly sliced 1 spring onion, finely chopped   Onion salad 1 white onion, thinly sliced into rings on a mandolin ¼ Spanish onion, finely grated into a paste 50 ml brown rice vinegar 50 ml extra virgin olive oil, plus extra for brushing ½ tsp caster sugar

Method

  • 01
  • For teriyaki glaze, combine ingredients in a saucepan over medium-high heat, bring to the boil and simmer until reduced by half (10-12 minutes). Strain and set aside to cool.
  • 02
  • For onion salad, soak white onion in cold water for 1 hour, then rinse 5 times in cold water to remove astringency. Dry onion in a salad spinner or pat with paper towels, then place in a bowl. Whisk grated onion, vinegar, oil and sugar in a bowl to combine, season to taste, drizzle onto white onion and toss to combine.
  • 03
  • Heat a barbecue or char-grill pan over high heat, brush T-bone with extra-virgin olive oil and grill until browned (4-6 minutes each side). Coat one side with teriyaki glaze and cook for a further 2 minutes, turn and coat other side with glaze; repeat this twice until cooked to your liking (4-5 minutes for medium-rare; 6-7 minutes for medium). Rest steak for 10 minutes, then slice, arrange on a platter with onion salad, scatter with chives and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Nov 2014

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