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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

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.

Lawyers, Guns & Money's pork ja-jiang mian noodles


"I'm so disappointed Lawyers, Guns and Money has closed. Their ja-jiang mian noodles were super-tasty. Would you ask chef Liong for the recipe?"

Patricia White, Preston, 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

75 ml vegetable oil, plus extra for bowls to taste ½ onion, finely chopped 2 garlic cloves, finely chopped 1½ tsp finely chopped ginger 400 gm coarsely minced pork 1 tsp caster sugar 100 ml chicken stock or water 3 tsp chilli bean sauce (see note) 1 tbsp sweet sauce (see note) 3 tsp Chinese dark soy sauce 2 tsp Chinkiang vinegar, plus extra for bowls, to taste 800 gm fresh thin Chinese wheat noodles (see note) 2 small Lebanese cucumbers, halved lengthways, seeded, cut into thin batons 80 ml (1/3 cup) hot pepper condiment (see note) 1 cup (firmly packed) coriander leaves

Method

  • 01
  • Place oil in a wok over medium-high heat, add onion and stir-fry until transparent but not coloured (1 minute). Add garlic and ginger and stir-fry until fragrant (20-30 seconds), then add pork and stir-fry until browned (3-5 minutes). Add sugar and ¼ tsp salt, stir to dissolve sugar (30-40 seconds), then add stock, chilli bean sauce, sweet sauce and dark soy sauce, and stir until liquid has reduced (1-2 minutes). Add vinegar and simmer, stirring occasionally, until meat is tender, sauce is thick and coats the meat (3-5 minutes). Keep warm.
  • 02
  • Cook noodles in a large saucepan of boiling water until al dente (3-5 minutes). Season 4 serving bowls with a little Chinkiang vinegar (about ½ tsp) and oil (about 1 tsp). Add noodles and toss to coat. Top with stir-fried pork, cucumber, hot pepper condiment to taste and coriander leaves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Note Chilli bean sauce, sweet sauce, Chinese wheat noodles and hot pepper condiment (Lao Gan Mao brand) are available from most Asian food shops. The restaurant uses Fu Chi brand sweet sauce, available from most Asian supermarkets.

Featured in

Sep 2016

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