Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

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.

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.

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.

Liquorice bread


"Would you please beg Yellow to share its recipe for the gorgeous salty liquorice bread?"
Jacqui Warner-Smith, Warners Bay, 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

2 eggs 1 egg yolk 200 gm caster sugar 65 gm dark muscovado sugar ½ tsp ground star anise 150 gm golden syrup 100 ml vegetable oil 80 ml (1/3 cup) beetroot juice (see note) 200 gm (1 1/3 cups) self-raising flour ¼ tsp bicarbonate of soda 3 gm (3 tsp) vegetable ash (see note) To serve: whipped cultured butter (see note) and salt flakes   Liquorice stock 3 star anise 3 gm (1 piece) liquorice root   Liquorice purée 100 gm soft black liquorice, finely sliced

Method

  • 01
  • For liquorice stock, place ingredients and 500ml water in a saucepan, bring to the boil and continue to boil until mixture has reduced to about 150ml (10-12 minutes). Strain through a fine sieve into a container and set aside.
  • 02
  • For liquorice purée, place liquorice and 75ml of water in a saucepan over very low heat and stir, adding a little more water if necessary, until liquorice dissolves (8-10 minutes). Transfer to a blender and purée until smooth, then pass through a fine sieve and set aside.
  • 03
  • For liquorice bread, preheat oven to 180C. Butter an 8cm x 30cm loaf pan and line with baking paper. Place eggs, yolk, sugars and ground star anise in an electric mixer and whisk until pale. Add golden syrup, vegetable oil, liquorice purée and liquorice stock and whisk to combine. Add beetroot juice, then sift in flour, bicarbonate of soda, ash and ¼ tsp salt and continue whisking until combined. Spoon the mixture into prepared tin and bake until risen and cooked through (50 minutes to 1 hour). Cool completely in tin.
  • 04
  • Remove bread from tin, trim sides, cut in half lengthways and each half into thirds crossways. Heat a non-stick frying pan over medium-high heat and fry each portion until slightly crisp on each side (2-3 minutes). Serve with whipped cultured butter and salt flakes.

Note You'll need to juice 1 large beetroot (about 200gm) for this recipe (or buy it from your local juice shop). Vegetable ash is available online from cheesemaking supply shops such as Cheesemaking.com.au. Yellow makes its own cultured butter, but Pepe Saya's, available from select delicatessens and specialist food stores, is an excellent substitute. Liquorice root is available from Asian grocers and online at Herbies.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2015

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