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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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

Pomegranate-roasted turkey with cracked wheat salad


You'll need

1 4kg turkey 4 large pomegranates (see note) 2 sprigs each of sage, thyme and rosemary, coarsely chopped 1 lemon, coarsely chopped 120 gm butter, softened 1 tbsp olive oil 250 ml (1 cup) dry white wine 80 ml (1/3 cup) brandy 30 ml (1½ tbsp) pomegranate molasses (see note)   Cracked wheat salad 300 gm cracked wheat (fine burghul) 1 small Spanish onion, finely chopped 1 clove of garlic, finely chopped 50 ml lemon juice 75 ml olive oil 2 tsp sumac cups each of (loosely packed) coarsely torn flat-leaf parsley and mint leaves 2 green onions, thinly sliced

Method

  • 01
  • Preheat oven to 180C. Wash turkey inside and out with cold water and pat dry with absorbent paper. Season cavity with sea salt and freshly ground black pepper and set aside.
  • 02
  • Remove seeds from 1 pomegranate using a teaspoon, combine half of the seeds in a bowl with herbs, lemon and half the butter, season to taste and mix to combine. Set aside remaining seeds. Spoon stuffing into turkey cavity and seal with a small metal skewer. Place on a rack in a roasting pan, season to taste and rub with oil. Remove seeds from remaining pomegranates, process briefly in a food processor and strain. Add to pan with wine and brandy. Cover breasts with foil and roast for 1 hour 20 minutes, basting frequently. Remove foil and cook for another 35 minutes or until golden and just cooked through (juices should run clear). Remove turkey, cover with foil to keep warm and set aside.
  • 03
  • Transfer pan juices to a small saucepan and simmer over medium heat for 5 minutes or until reduced to ½ cup, then whisk in pomegranate molasses, remove from heat, season to taste, add reserved seeds, stir to combine and transfer sauce to a jug.
  • 04
  • Meanwhile, for cracked wheat salad, place wheat in a bowl, cover with cold water and stand for 10 minutes or until tender. Drain in a sieve, return to bowl, add onion, garlic, lemon juice, oil and sumac and season to taste. Before serving, stir through herbs and green onion.
  • 05
  • To serve, carve turkey and serve with cracked wheat salad and pomegranate sauce.
Note The cooking times given will result in a well-done bird and is based on 35 minutes/kilogram plus 15 minutes extra. If you prefer a juicier breast (where the leg may need additional cooking), allow 30 minutes/kilogram. The resting period is important when cooking turkey and should never be omitted. If pomegranates are unavailable, omit from stuffing and use unsweetened pomegranate juice also available from Middle Eastern grocery stores. Pomegranate molasses is available from Middle Eastern grocery stores and select delicatessens.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Heady, perfumed viognier.

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