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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.

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.

Veal, white onion and anchovy crostini


You'll need

1 ficelle, thinly sliced diagonally (see note) 80 ml (1/3 cup) extra-virgin olive oil 450 gm veal fillet, trimmed ¼ cup coarsely chopped flat-leaf parsley 1 tbsp thyme leaves 1 anchovy fillet, finely chopped 1 lemon, finely grated rind and juice only   White onion and anchovy paste 100 ml olive oil white onions, thinly sliced 2 garlic cloves, finely chopped 4 anchovy fillets 2 thyme sprigs

Method

  • 01
  • Preheat oven to 200C. Place ficelle slices in a single layer on an oven tray. Drizzle with 20ml olive oil, season to taste and bake until golden and crisp (5-8 minutes), set aside to cool.
  • 02
  • Meanwhile, for white onion and anchovy paste, heat olive oil in a saucepan over medium heat, add remaining ingredients, stir occasionally until onion is very tender (10-15 minutes). Remove thyme, season to taste, process in a food processor until very smooth, set aside.
  • 03
  • Heat 20ml olive oil in an ovenproof frying pan over medium-high heat. Season veal to taste. Add to pan and turn occasionally until browned on all sides (5-6 minutes) then transfer to oven and roast until medium-rare (2-3 minutes). Rest for 10 minutes covered wtih foil, then slice very thinly.
  • 04
  • Combine herbs, anchovy, lemon rind, lemon juice and remaining oil in a small bowl, season to taste.
  • 05
  • To serve, spread crostini with onion and anchovy paste, top with sliced veal, spoon over herb oil and serve immediately.

Note Ficelle is a thin breadstick available from select bakers. If unavailable, substitute a baguette.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2009

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