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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.

Pressed roast duck with crackling


You'll need to start this recipe at least a day ahead.

You'll need

4 1.8kg ducks 3 golden shallots, finely chopped 2 tbsp red wine vinegar 3 cloves of garlic, finely chopped 1 bunch of chervil, leaves picked 1 bunch of chives ¼ tsp freshly grated nutmeg ¼ tsp ground cloves ½ tsp freshly ground white pepper

Method

  • 01
  • Preheat oven to 180C. Season skin and cavity of ducks with sea salt and freshly ground black pepper and place on a rack inside a roasting pan. Using a skewer, prick duck breasts all over. Roast for 1 hour, then reduce heat to 150C and cook for 1½ hours or until flesh is tender. Stand for 20 minutes. Combine shallot and vinegar and stand for 30 minutes.
  • 02
  • Remove duck skin and refrigerate. Using fingers, remove flesh and coarsely shred, combine with shallot mixture and remaining ingredients and season to taste.
  • 03
  • Line a 10cm x 25cm loaf tin with a piece of plastic wrap with some overhang. Spoon mixture into tin, press firmly and fold over extra plastic wrap to cover. Place a piece of thick cardboard on top, weigh down with food cans and refrigerate overnight.
  • 04
  • Preheat oven to 180C. Thinly slice duck skin and scatter in a single layer over an oven tray and roast for 10 minutes or until crisp.
  • 05
  • To serve, turn out pressed duck, remove plastic wrap, slice and serve with crackling.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

The best, most succulent pinot noir you can afford.

Featured in

Dec 2006

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