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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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Farro recipes

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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.

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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.

Grilled sticky pork fillet with jalapeño and lime salsa


Serve this dish with a side of steamed rice, or charred flatbread or tortillas.

You'll need

1 large pork loin fillet (500gm), sinew removed, quartered, at room temperature 1 tbsp grapeseed oil 2 tbsp honey or agave syrup 12 spring onions, trimmed   Jalapeño and lime salsa 2 pickled jalapeños, finely chopped, plus 1 tbsp pickling liquid ½ white onion, finely chopped 2 garlic cloves, finely chopped 1 spring onion, finely chopped Juice of 2 large limes

Method

  • 01
  • Heat a char-grill pan over medium heat, brush pork with oil and grill, turning occasionally, until charred and almost cooked through, brushing with honey for 2 minutes at the end of cooking to glaze pork (15-18 minutes). Rest for 5 minutes.
  • 02
  • Meanwhile, grill spring onions, turning occasionally, until charred (8-10 minutes).
  • 03
  • For jalapeño and lime salsa, combine ingredients in a bowl, season to taste and serve spooned over pork and charred spring onions.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Agave syrup is available from select delicatessens and health-food shops.

Featured in

Jul 2016

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