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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.

A festival of cheese hits Sydney

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.

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.

Pork and turkey luncheon pie


You'll need

1 pig’s trotter 1 onion, coarsely chopped 1 bay leaf 4 sprigs of thyme 600 gm shredded roast turkey leg 1 clove of garlic, finely chopped 2 golden shallots, finely chopped ¼ cup finely chopped flat-leaf parsley leaves 60 ml (¼ cup) red wine vinegar 40 ml dry white wine 750 gm minced pork 50 gm shelled pistachio kernels 1 egg, lightly beaten with 1 tbsp milk To serve: mustard fruits and green salad   Shortcrust pastry 675 gm (4½ cups) plain flour 340 gm butter, chilled and coarsely chopped ¼ tsp fresh finely grated nutmeg 1 egg and 1 egg yolk, lightly beaten

Method

  • 01
  • For shortcrust pastry, process flour, butter, nutmeg and ½ tsp sea salt in a food processor until mixture resembles crumbs. Add eggs and ¼-1/3 cup iced water and process until mixture just comes together, then turn onto a lightly floured work surface and knead until smooth. Cover in plastic wrap and refrigerate for 2 hours.
  • 02
  • Place pig’s trotter, onion, bay leaf and thyme in a large saucepan and cover with cold water. Cover and simmer over low heat for 1 hour or until meat is tender. Using a slotted spoon, remove trotter from cooking liquid and when cool enough to handle, using your fingers, coarsely shred, discarding skin, bone and sinew. Strain cooking liquid through a muslin-lined sieve, place 800ml in a saucepan and simmer over medium-high heat for 30 minutes or until reduced by half, then set aside.
  • 03
  • Meanwhile, combine turkey, trotter meat, garlic, shallots, parsley, vinegar, wine, minced pork and pistachios in a bowl, season to taste, cover in plastic wrap and set aside.
  • 04
  • Preheat oven to 180C. Roll out two-thirds of the pastry on a lightly floured work surface to 4mm thick and line a lightly greased 22cm-diameter springform pan, allowing pastry to overhang. Spoon turkey mixture into pan and, using your fingers, press into an even layer. Roll remaining pastry to 4mm thick to form a 22cm-diameter pie lid. Brush overhanging pastry with egg wash, place lid on top, then, using the tines of a fork, press to seal. Trim edges of pastry with a sharp knife and pierce a small hole in the centre of lid. Brush with egg wash and bake for 45 minutes to 1 hour or until golden. Cool to room temperature.
  • 05
  • Using a funnel, pour a little reserved cooking liquid into pie hole, allowing liquid to absorb before adding more (you may not need it all). Refrigerate for 1 hour or until chilled, then remove from pan. Serve at room temperature with mustard fruits and salad.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Beaujolais.

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