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. 

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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

Peruvian chupe


Chupe is a light, soupy stew from Chile and Peru. Add more or less cayenne depending on your taste, keeping in mind that the spiciness gives the dish its South American flair.

You'll need

150 gm (¾ cup) red quinoa (see note), rinsed under cold running water 2 tbsp olive oil 1 Spanish onion, finely chopped 4 garlic cloves, peeled, finely chopped 2 tsp ground cumin ¾ tsp ground cayenne 750 ml (3 cups) chicken stock 600 gm baby Otway red potatoes (see note), scrubbed and halved 400 gm canned tomatoes, finely chopped 2 corn cobs, kernels removed and reserved 18 green king prawns, peeled, cleaned, tails intact 100 gm cow’s milk feta, broken into chunks To serve: baby English spinach leaves

Method

  • 01
  • Cook quinoa in a saucepan of boiling water until tender (10 minutes), drain and set aside.
  • 02
  • Heat oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until soft (8-10 minutes). Add spices, stir until fragrant (1 minute). Add stock, potato and tomato, and stir occasionally until potato is tender (20-25 minutes). Add corn, cook for 5 minutes, add prawns, cook until pink and cooked through (3-5 minutes). Scatter quinoa, feta and spinach over chupe to serve.

Note Red quinoa is available from select delicatessens and health food stores. If unavailable, substitute white or pearl quinoa. Baby Otway red potatoes are available from select delicatessens and greengrocers. If unavailable, substitute another baby potato.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A cold bottle of lager.

Featured in

Mar 2009

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