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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.

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.

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.

Stuffed artichokes


Tying the artichokes with string helps to keep their shape. Alternatively, place artichokes in a baking dish that holds them snugly in place.

You'll need

8 globe artichokes 1 lemon, juice only 16 anchovy fillets 60 ml (¼ cup) vegetable stock 6 thyme sprigs 500 ml (2 cups) olive oil 8 thick slices toasted pane di casa or sourdough bread, to serve   Bread and herb stuffing 160 gm coarse breadcrumbs from pane di casa 1 bunch flat-leaf parsley, coarsely chopped 2 tbsp finely chopped thyme 4 garlic cloves, finely chopped 1 lemon, finely grated rind only 50 gm finely grated parmesan, plus extra to serve   Gremolata ½ cup coarsely chopped flat-leaf parsley ½ lemon, finely grated rind only ½ garlic clove, finely chopped

Method

  • 01
  • Trim tops of artichokes by 3cm with a serrated knife, remove outer leaves with your fingers until you reach the pale inner heart (discard leaves). Trim stems to base of head, peel remaining green exterior with a vegetable peeler, then remove inner hairy choke from artichoke heart with a melon-baller. Place lemon juice in a bowl, then add artichoke, toss to combine and set aside.
  • 02
  • Preheat oven to 170C. For bread and herb stuffing, combine ingredients in a bowl and season to taste.
  • 03
  • Meanwhile, cook artichoke in a saucepan of boiling salted water until just tender (10-15 minutes). Drain artichoke and, when cool enough to handle, separate leaves gently with your fingers, keeping the heads intact. Place two anchovies in each artichoke between the leaves, then stuff the heart and between the leaves of each artichoke with bread and herb stuffing. Tie each with kitchen string to secure. Place in an ovenproof baking dish large enough to fit artichokes snugly in a single layer, then add stock and thyme and pour over olive oil. Bake, covered with foil, until tender (1-1½ hours).
  • 04
  • Meanwhile, for gremolata, combine ingredients in a bowl.
  • 05
  • Serve artichokes on warm toasted bread scattered with gremolata and extra parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Crisp, young Soave.

Featured in

Sep 2009

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