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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.

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.

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.

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.

Greek pastry puffs with lemon curd


These pastries are called tiganites, which means "fried" in Greek. They are light and airy, very similar to the French choux pastry. We've added lemon curd and Greek yoghurt for dipping, but you could just roll them in cinnamon sugar while they're still hot from frying, or dip them in a scented syrup.

You'll need

For deep-frying: vegetable oil 120 gm butter, coarsely chopped 180 gm self-raising flour, sieved 3 eggs 1 tsp vanilla extract ½ orange, finely grated rind only For dusting: caster sugar To serve: Greek-style yoghurt   Lemon curd 125 ml (½ cup) lemon juice 110 gm unsalted butter, coarsely chopped 5 egg yolks 100 gm caster sugar

Method

  • 01
  • For lemon curd, combine lemon juice and butter in a large heatproof bowl over a saucepan of simmering water and stir occasionally until butter melts (4-5 minutes). Meanwhile, whisk yolks and sugar in a separate heatproof bowl to combine, then add hot lemon mixture, whisking continuously to combine. Place over simmering water and stir continuously until mixture coats the back of a wooden spoon thickly (7-8 minutes), then cool over ice, transfer to a sterilised jar and refrigerate until required. Lemon curd will keep refrigerated for 1 month. Makes about 350ml.
  • 02
  • Preheat oil in a deep-fryer or deep-sided saucepan to 170C. Combine butter and 250ml water in a saucepan and bring to the boil over medium heat. Add flour, beat until combined and smooth (1-2 minutes), then transfer mixture to an electric mixer and, beating continuously, add eggs one at a time, beating well between each addition, until smooth. Add vanilla and orange rind, beat to combine. Spoon tablespoons of mixture in batches into hot oil and turn occasionally until golden and puffed (5-6 minutes; be careful as hot oil may spit). Drain on absorbent paper, then lightly roll in sugar and serve warm with lemon curd and yoghurt.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2010

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