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.

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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.

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.

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.

Herb panna cotta with beetroot, freekeh and walnut dressing


"Would you ask Ten Minutes by Tractor to part with the recipe for their beetroot salad with panna cotta?"
Leyla Longford, St Kilda East, 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

300 ml (1¼ cup) red wine vinegar 100 ml balsamic vinegar 4 garlic cloves, crushed 2 sprigs each thyme and rosemary 2 fresh bay leaves 8 black peppercorns, cracked 2 tbsp white sugar 4 each small red and golden beetroot, unpeeled 2 Fuji apples, unpeeled, cut into matchsticks Juice of ½ lemon To serve: soft goat’s curd, mustard cress and beetroot chips (see note)   Herb panna cotta 150 ml pouring cream 50 ml milk, at room temperature 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes 5 basil leaves, thinly sliced ¼ cup (loosely packed) each finely chopped chervil and chives 2 tbsp finely chopped dill 50 gm baby spinach   Freekeh salad 150 gm cracked freekeh 1 garlic clove, bruised 2 tbsp walnut oil 2 tsp honey 3 tsp Dijon mustard 1½ tbsp red wine vinegar   Walnut vinaigrette 80 ml (1/3 cup) red wine vinegar 2½ tbsp grapeseed oil 1 tsp Dijon mustard 80 gm roasted walnuts, coarsely chopped

Method

  • 01
  • Combine vinegars, garlic, herbs, peppercorns, sugar and 1 litre water, divide equally into 2 small saucepans, Add red and golden beetroot to separate saucepans, season to taste, bring to the boil, then simmer over medium heat until easily pierced with a knife (30-40 minutes). Cool in liquid, then drain, peel and slice into thin rounds.
  • 02
  • For herb panna cotta, heat half the cream and milk in a saucepan over low heat until just warm. Squeeze excess water from gelatine and add to cream mixture. Remove from heat, add remaining cream and milk and stir to dissolve (1 minute). Purée herbs and spinach in a blender, then add to cream mixture. Pour into a 10cm-square container and refrigerate until firm (2 hours). Before serving, turn out onto a board and cut into 3cm squares.
  • 03
  • Cook freekeh and garlic in a saucepan of boiling salted water until tender (15-20 minutes). Drain, discard garlic, refresh freekeh in cold water, then drain well and toss with remaining ingredients.
  • 04
  • For vinaigrette, whisk together vinegar, oil and mustard, add walnuts and season to taste.
  • 05
  • Toss apple in lemon juice. To serve, divide freekeh among plates, top with beetroot, panna cotta and goat’s curd, drizzle with vinaigrette and garnish with apple, cress and beetroot chips.

Note Beetroot chips are available at health food stores.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2014

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