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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.

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.

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.

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.

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.

Twice-baked Roquefort and mushroom soufflé


Twice-baked soufflés are almost completely foolproof and the first stint of baking can be done several hours in advance, making them ideal for entertaining.

You'll need

80 gm butter, coarsely chopped 1 garlic clove, finely chopped 300 gm Swiss brown mushrooms, trimmed and halved 350 ml milk 2 golden shallots, finely chopped 60 gm plain flour 4 eggs, separated 2 tbsp finely chopped flat-leaf parsley 200 gm Roquefort, coarsely crumbled 480 ml pouring cream 1 cup (loosely packed) mixed herbs, such as chervil sprigs, tarragon leaves, chives batons and flat-leaf parsley leaves 30 ml olive oil 15 ml Champagne vinegar

Method

  • 01
  • Preheat oven to 180C. Melt 30gm butter in a small saucepan with garlic, season to taste. Divide mushrooms evenly between two baking-paper-lined oven trays, drizzle with butter mixture, season to taste. Place one tray of mushrooms in oven, roast until tender (10-15 minutes). Process in a food processor until finely chopped and set aside. (Reserve remaining tray of mushrooms to serve.)
  • 02
  • Meanwhile, bring milk to the simmer in a saucepan over medium heat and keep warm. Melt remaining butter in a separate saucepan over medium heat, add shallot and stir occasionally until soft (2-3 minutes). Stir in flour and stir continuously until sandy-coloured (1-2 minutes). Gradually whisk in warm milk, whisking continuously until smooth. Bring to the boil, reduce heat to low-medium and stir occasionally until thick and smooth (4-5 minutes). Remove from heat, stand for 5 minutes, beat in egg yolks and finely chopped mushroom mixture, season to taste. Add parsley and fold in 80gm Roquefort without breaking down cheese. Whisk eggwhites until firm peaks form, fold into Roquefort mixture, then spoon into six 250ml-capacity buttered and floured metal dariole moulds. Place in a roasting pan, fill pan halfway up sides of moulds with hot water, bake until risen and golden (15-20 minutes). Remove from water bath, invert each soufflé into a small shallow buttered ovenproof bowl and set aside until required.
  • 03
  • Just before serving, divide cream among soufflés, drizzling over and around. Scatter over remaining Roquefort and bake until cream is bubbling and soufflés are golden (10-15 minutes). Roast reserved mushrooms while soufflés are cooking.
  • 04
  • Combine roast mushrooms, herbs, olive oil and vinegar in a bowl, season to taste and serve immediately alongside soufflés.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Juicy, fruity red Beaujolais.

Featured in

Jul 2009

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