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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.

Asparagus, dill and onion tart


Serve this tangy tart with a simple chopped cos lettuce, cucumber and dill salad dressed with lemon juice and extra-virgin olive oil.

You'll need

2 tbsp olive oil 3 bunches salad onions, trimmed, bulbs thinly sliced 2 garlic cloves, finely chopped Finely grated rind of 2 lemons and juice of 1 ½ cup coarsely chopped dill, plus extra to serve 16 filo pastry sheets 100 gm butter, melted 500 gm thick plain yoghurt 5 eggs 50 gm (1/3 cup) plain flour, sieved 4 bunches asparagus, trimmed, cut into 10cm lengths To serve: extra-virgin olive oil

Method

  • 01
  • Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes), stir through lemon rind, season to taste and set aside to cool to room temperature, then stir through dill.
  • 02
  • Meanwhile, preheat oven to 180C. Place a filo pastry sheet on a work surface, brush with butter and top with another pastry sheet. Repeat until you have eight layers of pastry, then trim to a 16cm x 40cm rectangle and line an 11cm x 34cm rectangular tart tin, brushed with butter. Repeat with remaining pastry and butter and line another tart tin.
  • 03
  • Divide onion mixture among tart cases. Whisk yoghurt, eggs and flour in a bowl to combine, add lemon juice, season to taste and pour over onion mixture. Scatter over asparagus, then bake until golden and set (20-25 minutes). Serve warm or at room temperature, topped with extra dill.

Note This recipe makes two tarts.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Herbaceous, zesty semillon sauvignon blanc blend.

Featured in

Nov 2010

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