Healthy Eating

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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.

Rabbit cooked with prunes and red wine (Conejo con ciruelas pasas)


You'll need

1 large rabbit (about 1.5kg), jointed (see note) 400 ml red wine 1 tbsp red wine vinegar 70 ml olive oil 12 small pickling onions 100 gm piece of bacon, thickly sliced 4 garlic cloves, finely chopped 1 tbsp membrillo (see note) 1 tbsp finely grated dark chocolate (60% cocoa solids) 12 prunes   Farcelettes 4 each thyme sprigs, flat-leaf parsley stalks and oregano stalks 1 cinnamon quill 4 fresh bay leaves

Method

  • 01
  • Combine rabbit, wine and vinegar in a non-reactive container and refrigerate overnight to marinate.
  • 02
  • Preheat oven to 180C. For farcelettes, roll herbs and cinnamon in bay leaves and secure with kitchen string, set aside.
  • 03
  • Heat oil in a casserole over medium heat. Drain rabbit well (reserve marinade), then pat dry with absorbent paper and fry in batches, turning occasionally, until golden (2-4 minutes each side), set aside. Add onions and bacon to pan and sauté until golden (3-5 minutes). Add garlic, membrillo, chocolate, farcelettes, marinade liquid and 250ml water and bring to a simmer. Return rabbit to casserole and bake, covered, for 45 minutes, then add prunes and cook until rabbit is tender (30 minutes). Serve hot.

Note Rabbit may need to be ordered ahead; ask your butcher to joint it for you. Membrillo is Spanish quince paste. If unavailable, substitute regular quince paste.


Being perched on the coast, it's little wonder the people of the Basque country are fond of seafood. But this unique region also boasts mountainous areas which are full of rustic shepherds' fare such as this dish. Farcelettes are the Spanish version of bouquet garni - instead of being wrapped in muslin, the herbs are bundled and rolled in bay leaves like a cigar. The herbs and cinnamon add a nice mulled flavour and depth, while the chocolate, prunes and membrillo add even more density. Serve the rabbit with patatas bravas to continue the Spanish theme, or another potato side of your choice. You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Big, rich, grenache-based Priorato.

Featured in

Oct 2009

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