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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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

Orange and lemon galaktoboureko


Galaktoboureko is found in all good Greek sweet shops. It consists of layers of filo pastry filled with custard and baked then drenched with syrup. If you like, you can set the custard in the fridge, then cut it into portions and wrap them in filo to make individual parcels.

You'll need

375 gm filo (1 packet) 200 gm butter, melted 800 ml milk 4 eggs 6 egg yolks 110 gm (½ cup) caster sugar 90 gm fine semolina   Vanilla and citrus syrup 400 gm raw caster sugar 1 vanilla bean, split Rind of 1 orange and 1 lemon, removed with a peeler, cut into julienne 2 tbsp orange juice

Method

  • 01
  • Preheat oven to 190C. Lay filo sheets flat and cover with a damp tea towel. Reserve 50gm melted butter and set aside. Working with one piece of filo at a time, and keeping remaining filo covered, brush a filo sheet with melted butter and cover base and sides of half a buttered shallow 25cm x 30cm tin, allowing filo to hang over edges. Brush another filo sheet with butter and line base and sides of remaining half of tin, allowing filo to hang over edges. Repeat until you have used half the filo to line the tin, then set aside.
  • 02
  • Bring milk to the boil over medium heat. Meanwhile, whisk eggs, yolks and sugar in a heatproof bowl, add milk and whisk to combine, then return to pan. Gradually whisk in semolina and reserved melted butter and whisk continuously over medium heat until thickened (5-10 minutes). Cool slightly, then pour into prepared tin, fold in overhanging edges of filo and refrigerate until cooled.
  • 03
  • Meanwhile, for vanilla and citrus syrup, combine sugar, vanilla, rinds and 200ml water in a saucepan, bring to the boil, stirring to dissolve sugar, then add orange juice and set aside.
  • 04
  • Working with one filo sheet at a time, brush remaining filo with melted butter and layer sheets on top of each other until all filo is used. Place prepared filo on top of semolina mixture, press to seal and trim edges with a knife. Score top of filo to the desired serving sizes, then bake until starting to turn golden (15 minutes). Decrease oven to 160C and cook until golden and starting to puff (30 minutes). Pour vanilla and citrus syrup over hot galaktoboureko and cool to room temperature. Galaktoboureko is best made on day of serving.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Mar 2010

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