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

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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.

Pineapple with ginger beer sorbet and coconut mousse


"The grilled pinepple dessert at The Tamarind, Spicers Retreat, is so refreshing: I'd love to make it at home."
Emily Shipp, Brisbane, Qld

REQUEST A RECIPE
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You'll need

125 gm white sugar Finely grated rind of ½ lime, plus extra to serve 6 mint leaves, plus extra to serve 1/8 long red chilli, seeds removed 1 ripe pineapple (about 1.3kg), peeled, quartered lengthways, cored   Coconut mousse 500 ml (2 cups) coconut cream 50 gm caster sugar 1 titanium-strength gelatine leaf, softened in cold water for 5 minutes   Ginger beer sorbet 500 ml (2 cups) ginger beer 125 gm liquid glucose 55 gm (¼ cup) caster sugar 2 tbsp ginger refresher (optional; see note) 2 tbsp lemon juice 1 eggwhite, lightly whisked until just foaming (see note)

Method

  • 01
  • For coconut mousse, warm coconut cream and sugar in a small saucepan over medium heat until mixture reaches 60C on a sugar thermometer. Squeeze excess water from gelatine, add to pan and whisk to dissolve. Transfer to a container and refrigerate until set (4-6 hours).
  • 02
  • For ginger beer sorbet, combine ginger beer, glucose, sugar and ginger refresher in a small saucepan and stir over medium heat until sugar dissolves (1-2 minutes). Set aside to cool briefly (10 minutes), then refrigerate to chill (1-2 hours). Add lemon juice and eggwhite, churn in an ice-cream machine and freeze (1-2 hours).
  • 03
  • Heat a barbecue with a lightly oiled flat plate to medium heat (heat a frying pan over medium heat). Blend sugar, lime rind, mint and chilli in a small blender until combined. Slice pineapple lengthways into 1.5cm-wide pieces. Scatter 1 tsp sugar mixture on each piece and grill, sugar-side down, until caramelised (2-3 minutes). Scatter top side with sugar, turn over and grill until caramelised (2-3 minutes). Repeat grilling once more on each side to caramelise more deeply (1 minute per side). Serve pineapple with ginger beer sorbet and coconut mousse, and scatter with extra mint leaves and lime rind.

Note At Tamarind they serve this dish with ginger and lime curd, pineapple jewels and dehydrated pineapple. Buderim ginger refresher is available from select supermarkets. Eggwhite gives sorbet a lighter texture; leave it out if you'd prefer it eggless.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2016

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