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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. 

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.

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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Sour chicken with kisir


You'll need

1 tbsp olive oil 4 chicken marylands, halved 60 ml (¼ cup) pomegranate molasses (see note)   Kisir 150 gm coarse burghul, rinsed 1½ cups each coarsely chopped mint and flat-leaf parsley 1 tomato, seeds removed, finely diced ½ Spanish onion, finely chopped ½ green capsicum, finely diced ½ Lebanese cucumber, finely diced 1/3 cup pomegranate seeds (about ½ pomegranate) ¼ tsp sumac 2 tbsp lemon juice ¼ cup olive oil

Method

  • 01
  • Heat oil in a large frying pan over medium heat. Season marylands liberally to taste and cook, turning occasionally, until just cooked through (10-12 minutes). Add molasses, lemon juice and reserved lemon to pan and cook until glazed (1-2 minutes). Keep warm.
  • 02
  • Meanwhile, for kisir, bring a saucepan of water to the boil, add burghul, bring back to the boil, remove from heat and stand for 5 minutes, then drain well. In a large mixing bowl, combine remaining ingredients, add burghul, season to taste, toss to combine and serve immediately with chicken.
Note Pomegranate molasses is available from select delicatessens and Middle Eastern grocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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