Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

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.

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.

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.

Jellied tomato consommé


You'll need

850 gm very ripe tomatoes, coarsely chopped 1 bulb of baby fennel, coarsely chopped ½ small Spanish onion, coarsely chopped 4 cloves of garlic, bruised 3 sprigs each of basil and tarragon 30 ml (1½ tbsp) red wine vinegar 3 leaves of gelatine (titanium strength), soaked in cold water 120 gm cherry tomatoes, halved 120 gm yellow grape tomatoes, quartered 2 tbsp small basil leaves 1 tbsp extra-virgin olive oil To serve: goat’s curd and sourdough crostini

Method

  • 01
  • Combine ripe tomato, fennel, onion, garlic, herb sprigs and 1.5 litres water in a large saucepan over medium-high heat, bring to the boil, then reduce heat and simmer gently until reduced by half (about 1 hour). Remove from heat, then strain through a muslin-lined sieve to yield 750ml (3 cups), add 1 tbsp vinegar and season to taste with sea salt. Squeeze excess water from gelatine, add to warm consommé and stir until gelatine dissolves. Pour into four ¾ cup-capacity glasses and refrigerate until just set (about 4 hours).
  • 02
  • Combine cherry and grape tomatoes, basil, oil and remaining vinegar, season to taste with sea salt and freshly ground black pepper and toss lightly to combine. Arrange on top of consommé, spoon a small quenelle of goat’s curd beside tomatoes and serve with sourdough crostini.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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