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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. 

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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

Pea and ham soup

Pork liver pâté


Pork liver pâté may not be as prestigious as duck or goose liver but it can be just as delicious. You'll need to begin this recipe a day ahead.

You'll need

50 gm butter, coarsely chopped 1 onion, finely chopped 150 ml milk 1 tbsp double cream 100 gm breadcrumbs from a stale crusty bread such as ciabatta or Vienna loaf 750 gm pork liver, rinsed under cold running water 250 gm minced pork 50 ml brandy 5 sage leaves, thinly sliced 1 tsp thyme leaves ¼ tsp freshly grated nutmeg 8 prosciutto slices To serve: toasted brioche

Method

  • 01
  • Preheat oven to 160C. Heat butter in a large frying pan over low heat, add onion and stir occasionally until soft (8-10 minutes). Heat milk and cream in a small saucepan until just warm, add breadcrumbs and set aside.
  • 02
  • Trim liver of sinew, cut into 3cm pieces with a sharp knife. Process liver, onion mixture, breadcrumb mixture, minced pork, brandy, herbs, nutmeg and ½ tsp salt in a food processor until smooth. Line a 1.8 litre-capacity terrine mould with prosciutto slices. Pour in mixture, smooth top, cover with a lid and place in a baking dish. Pour in enough boiling water to come halfway up sides of mould and roast until pâté comes away from sides of mould (1½-1¾ hrs). Remove from pan, remove lid, cover with baking paper and weight with food cans while cooling. Refrigerate until set (2-3 hours), then serve with toasted brioche.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2009

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