Healthy Eating

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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.

Ajo blanco with parsley oil


The quality of the almonds is paramount in an ajo blanco, so choose wisely. Health-food shops generally have a good fresh selection.

You'll need

150 ml milk 60 gm day-old bread, crusts removed, coarsely torn 100 gm blanched almonds 2 garlic cloves 85 ml extra-virgin olive oil 3 tsp sherry vinegar, or to taste To serve: toasted almond flakes   Parsley oil 1 cup (firmly packed) flat-leaf parsley 3 garlic cloves, coarsely chopped 125 ml (½ cup) extra-virgin olive oil

Method

  • 01
  • Combine milk and bread in a bowl, set aside until bread is soft (8-10 minutes). Squeeze milk from bread (discard milk), transfer to a food processor, add almonds and garlic and process until finely chopped. With motor running, gradually add oil, then 200ml iced water. Add sherry vinegar, season to taste and refrigerate until well chilled (1-2 hours).
  • 02
  • Meanwhile, for parsley oil, process parsley and garlic in a blender until coarsely chopped. With motor running, gradually add oil and process until very smooth. Transfer to a muslin-lined sieve placed over a bowl and set aside until all parsley oil has drained (5 minutes, discard solids).
  • 03
  • Ladle chilled ajo blanco into two small serving glasses, drizzle with parsley oil and serve scattered with almond flakes.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Fine manzanilla.

Featured in

Feb 2010

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