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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.

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

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.

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."

Frogmore stew


You'll need

1 tbsp olive oil 700 gm smoked sausages (about 3), such as bratwurst or kielbasa (see note), thinly sliced 2 dried long red chillies 6 celery stalks, cut into 5mm pieces 2 onions, finely chopped 3 fresh bay leaves 1 tsp each of black peppercorns and celery seeds 6 green blue-swimmer crabs (150-200gm each) 600 gm pink-eye potatoes, cut into 2cm pieces 3 corn cobs, cut into 3cm pieces 400 gm canned whole tomatoes 1 kg medium green prawns, peeled, cleaned, shells reserved for prawn broth   Prawn broth 1 onion, coarsely chopped 2 celery stalks, coarsely chopped 125 ml dry white wine 6 parsley stalks 3 fresh bay leaves

Method

  • 01
  • For prawn broth, combine all ingredients and reserved prawn shells in a large saucepan with 3 litres of water. Bring to the boil over medium heat, reduce heat to low and simmer until flavours have infused (45-50 minutes). Strain through a fine sieve, discarding shells and herbs, and set aside.
  • 02
  • Heat oil in a large casserole. Cook sausages in batches, turning occasionally, until golden (3-4 minutes), then transfer to an absorbent paper-lined plate. Add chilli and sauté until toasted, then add celery and onion and cook until just softened (5-6 minutes). Add 500ml prawn broth, stir to combine, bring to the boil and cook until reduced by one quarter (5-6 minutes). Add 1½ litres broth (you may have a little left over), bay leaves, spices and 1 tsp sea salt, cover, bring to the boil, reduce heat to low and simmer uncovered for 1-2 minutes. Add 2 crabs to broth, cook until shells turn pink, transfer with tongs to a colander, then repeat with remaining crabs. Remove top shells from crabs (discarding), quarter each crab and clean (discarding gills), then return to broth. Add potatoes, cook until just tender (10-12 minutes), then add corn, tomatoes and sausage, along with any juices from the sausage. Cover, bring to the boil over high heat, uncover, reduce heat to low and simmer gently until potato is tender. Add prawns and simmer until pink and cooked through (3-4 minutes). Serve immediately.
Note Available from select delicatessens.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Cold lager.

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