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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. 

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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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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.

Roast bream with green papaya salad


You'll need

  Bream ¼ cup peanut oil 6 cm piece galangal, thinly sliced 2 stalks of lemongrass, coarsely chopped 4 whole bream (about 400gm each) 1 green papaya, peeled and seeded 1 cup firmly packed coriander leaves   Dressing 1/3 cup peanuts, toasted 60 gm palm sugar 2 tbsp each fish sauce and rice vinegar 1 small red chilli, seeded and thinly sliced

Method

  • 01
  • Pour peanut oil into a large roasting pan and heat in the oven until smoking. Meanwhile, divide galangal and lemongrass among bream cavities, lightly score skin and season with sea salt and freshly ground black pepper. Place fish in roasting pan, spoon oil over and cook for 8 minutes or until fish is just cooked through.
  • 02
  • For dressing, place peanuts into a mortar, with a pestle, pound until ground, add palm sugar and pound until combined, add fish sauce and vinegar, combine, then stir through chilli.
  • 03
  • Using a mandolin, julienne papaya and place in a bowl, add coriander leaves and half the dressing and stir to combine.
  • 04
  • To serve, place bream on plates with green papaya salad, drizzle with remaining dressing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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