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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Gnocco fritto with prosciutto di San Daniele


"Berta's deep-fried gnocco fritto is very unusual, but it works so well. I would love to make it for my friends."
Iris Suen, Crows Nest, NSW

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

155 ml milk 5 gm dried yeast 340 gm (2¼ cups) plain flour, plus extra for dusting 30 gm softened butter, coarsely chopped For deep-frying: vegetable oil 200 gm thinly sliced San Daniele prosciutto

Method

  • 01
  • Heat milk in a small saucepan until just lukewarm, add yeast and mix until it dissolves, then set aside. Pulse the flour, butter and a large pinch of salt in a food processor until just combined (30 seconds). Add milk mixture and pulse until a soft dough forms (30 seconds). Turn out onto a lightly floured bench and knead lightly until smooth (5-7 minutes). Transfer to a lightly oiled bowl, cover with a tea towel and set aside until doubled in size (45 minutes to 1 hour).
  • 02
  • Turn dough out onto a very lightly floured surface, divide in half and, working with a piece at a time, roll to 5mm thick with a rolling pin. Roll through a pasta machine on widest setting, then fold it over and feed it through again. Continue to feed through the rollers, reducing settings by a notch at a time, until dough is about 2mm thick. Using a crinkle cutter or knife, cut dough into 8cm squares and set aside on trays lined with baking paper and lightly dusted with flour. Cover with plastic wrap and refrigerate to rest (1 hour).
  • 03
  • Heat oil in a frying pan to 180C. Gently lower gnocco fritto into the oil in batches (be careful, hot oil will spit) and turnover a few times until they just start to colour (2-3 minutes). Drain well on absorbent paper and repeat with remaining dough. Serve warm with prosciutto or other Italian cured meats.

Note Gnocco fritto are fried, light dough puffs from the Emilia-Romagna region that are eaten with cured meats and cheese. Berta chef O Tama Carey says once the dough is rolled and cut, it can be frozen for later use.


At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Mar 2014

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