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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. 

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.

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.

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.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

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.

Chicken livers and sherry


You'll need

600 ml moscatel sherry (see note) 2 golden shallots 1 garlic clove 2 thyme sprigs 200 gm butter, coarsely chopped 700 gm chicken livers, cleaned and soaked in 300ml milk overnight, drained 2 gelatine leaves (titanium strength), softened in cold water 1 sheet of butter puff pastry (see note)

Method

  • 01
  • Bring one third sherry, shallot, garlic and thyme to the boil in a small saucepan and cook over high heat until reduced to 20ml (15-25 minutes). Discard thyme and set aside.
  • 02
  • Heat 40gm butter in a large frying pan over medium heat. Add liver and cook without browning until medium and still pink in centre (4-5 minutes). Cool slightly, then transfer liver with a slotted spoon to a food processor, discarding pan juices. Process with sherry reduction until smooth, add remaining butter and process until combined. Season to taste and pass through a fine sieve. Pour mixture into four 1 cup-capacity ramekins and refrigerate until set (3-4 hours).
  • 03
  • Meanwhile, bring remaining sherry to a rapid simmer in a small saucepan over high heat. Remove from heat. Squeeze excess water from gelatine, add to sherry and stir to dissolve. Strain, cool to room temperature, then spoon over chicken liver parfait and refrigerate overnight to set.
  • 04
  • Preheat oven to 220C. Roll out pastry to 3mm-thick, cut into 7cm x 4cm rectangles and place on a baking paper-lined heavy oven tray. Top with a piece of baking paper, then another heavy baking tray. Bake until golden and crisp (10-15 minutes). Cool, then serve chicken liver parfait with puff pastries.
Note Moscatel sherry is available from liquor stores. Use Carême puff pastry where available.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A savoury oloroso sherry.

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