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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.

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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.

Moon Park to open Paper Bird in Potts Point

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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.

Lemon dream

"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."

Roast scotch fillet with black pepper dressing and potato and fennel salad


You'll need

60 ml (¼ cup) olive oil 1.6 kg black Angus scotch fillet 400 gm baby cavolo nero   Crushed potato, fennel and horseradish salad 1 kg kipfler potatoes, scrubbed 1 baby fennel 2 tbsp julienne horseradish root (see note)   Black pepper dressing 1 tbsp whole black peppercorns 1 tbsp hot English mustard 2 tbsp red wine vinegar 1 clove of garlic, finely chopped 125 ml (½ cup) olive oil

Method

  • 01
  • For black pepper dressing, place pepper in a mortar and, using a pestle, coarsely crush. Place mustard, vinegar and garlic in a bowl and whisk to combine, then gradually whisk in oil, stir through crushed pepper and season to taste with sea salt.
  • 02
  • For crushed potato, fennel and horseradish salad, place potatoes in a large saucepan, cover with water, season with sea salt, bring to the boil, then reduce heat and simmer gently for 10 minutes or until potatoes are tender. Drain, crush coarsely with a fork and set aside. Using a mandolin finely shave fennel and place into acidulated water. Using a vegetable peeler peel horseradish, then peel root lengthways into thin strips. Drain fennel and combine with horseradish and potatoes, season to taste and drizzle with a little black pepper dressing.
  • 03
  • Preheat oven to 200C. Heat 2 tbsp olive oil in a large frying pan, add scotch fillet and cook over high heat, turning frequently, for 3-5 minutes or until evenly browned. Place fillet into a roasting pan and season with sea salt and freshly ground black pepper. Place roasting pan into oven and roast for 40 minutes for medium-rare or until cooked to your liking. Cover loosely with foil and rest for 10 minutes.
  • 04
  • Heat remaining oil in a frying pan, add cavolo nero and sauté for 3-5 minutes or until just wilted, season to taste. Slice beef into 1cm pieces. Spoon cavolo nero onto plates, top with crushed potato salad, 2 slices of beef, drizzle with remaining black pepper dressing and serve immediately.

Note Horseradish root is available from select greengrocers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2007

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