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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

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Kick off winter with a week of cheese tasting.

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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.

Pappardelle with braised rabbit, marjoram and hazelnuts


"Tipo 00's pappardelle is addictive - can you share the secret recipe?"
Helen Marshall, Albert Park, 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 rabbit (about 1.5kg), jointed (see note) 50 gm (1/3 cup) plain flour 100 ml olive oil 1 large onion, finely chopped 250 ml dry white wine 2 garlic cloves, finely chopped 1 small fresh bay leaf 4 marjoram sprigs 1.5 litres (6 cups) chicken stock 75 gm finely grated parmesan 100 gm roasted hazelnuts, coarsely crushed 50 gm butter, diced For drizzling: hazelnut oil   Pasta dough 250 gm (1 cup) “00” flour 250 gm durum wheat semolina (see note) 220 gm eggs (about 4 eggs)

Method

  • 01
  • Preheat oven to 140C. Heat a large flameproof casserole over medium-high heat. Season rabbit and dust with flour, shaking off excess. Add oil to pan, and brown rabbit in batches (3-4 minutes). Set aside. Reduce heat to medium, add onion to pan and sauté until translucent (4-5 minutes). Add wine, garlic, bay leaf and half the marjoram, increase heat to high and reduce wine by half (2-3 minutes). Add stock, bring to a simmer, season to taste and return rabbit to pan. Cover and braise in oven until meat is almost falling off the bone (1½-1¾ hours). Remove lid and stand to cool slightly (30 minutes).
  • 02
  • Meanwhile, for pasta dough, mix ingredients in an electric mixer fitted with a dough hook on low speed until dough comes together (4-5 minutes). Turn out onto a bench, knead into a ball (dough will be quite dry), then divide in 2, wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 03
  • Flatten a piece of dough at a time and roll through a pasta machine, starting at widest setting, rolling and folding until smooth, then continue, reducing settings notch by notch, until pasta is 2mm thick. Dust with flour, cut into 2cm-wide, 25cm-long strips and hang to dry for 1 hour.
  • 04
  • Pass rabbit sauce through a fine sieve into a frying pan and reduce over high heat to 300ml (15-20 minutes). Shred meat and add to sauce.
  • 05
  • Cook pasta in a large saucepan of boiling well-salted water until al dente (2-3 minutes). Drain, add to sauce with parmesan, hazelnuts, butter and remaining marjoram, and toss over medium heat until sauce coats pasta. Serve drizzled with hazelnut oil and scattered with parmesan.

Note You may need to order a rabbit from your butcher; ask them to joint it into 8 pieces. Durum wheat semolina is available from Italian delis, or online from Bellata Gold.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2015

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