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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. 

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.

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.

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.

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.

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.

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.

Hand-cut egg noodles in broth with beef shin and tendon


Egg noodles are very similar to Italian pasta, and the ratios used here are just the same as in whole-egg pasta. This recipe is inspired by a dish from a five-dollar-a-bowl Chinese noodle restaurant in New York. The braised beef is adapted from Fuchsia Dunlop's Revolutionary Chinese Cookbook.

You'll need

2 tbsp peanut oil 2½ tbsp ground chilli bean paste (see note) 15 gm (3cm piece) ginger, unpeeled, thinly sliced 1 each cassia quill and star anise 500 gm beef shin, cut into 5cm cubes 110 gm beef tendon (about 2 pieces; see note) 1 tbsp Shaoxing wine 1 tbsp dark soy sauce ¼ tsp each Sichuan peppercorns and fennel seeds 3 green cardamom pods To serve: brown or black Chinese vinegar, light soy sauce, coarsely chopped coriander and sliced spring onion (optional)   Roasted chilli oil 20 gm dried chilli flakes 125 ml (½ cup) peanut oil   Egg noodles 300 gm (2 cups) “00” flour 3 large eggs 1 tbsp peanut oil   Noodle broth 1.5 litres (6 cups) chicken stock 60 ml (¼ cup) Shaoxing wine 60 ml (¼ cup) light soy sauce, or to taste 4 garlic cloves, coarsely chopped 2 spring onions, coarsely chopped 25 gm (5cm piece) ginger, coarsely chopped ½ tsp each black peppercorns, Sichuan peppercorns and fennel seeds, cracked 1 piece dried mandarin peel 1 cassia quill

Method

  • 01
  • Heat oil in a casserole or wok with a lid over medium-high heat. Add chilli bean paste and stir-fry until oil is fragrant (20-30 seconds), add ginger, cassia, star anise and stir until fragrant (20-30 seconds). Add beef shin and tendon, remaining ingredients and 1.5 litres water, bring to the boil, reduce heat to low-medium and cook, topping up with more water if necessary to keep beef completely covered, until beef shin is tender (2½-3 hours). Remove beef shin and set aside. Return pan to heat and cook tendon until tender (1-1½ hours).
  • 02
  • Meanwhile, for egg noodles, process ingredients in a food processor until a smooth dough forms. Wrap in plastic wrap and set aside to rest (1 hour). Working with a quarter of the dough at a time, feed through a pasta machine, fold, then feed and roll, dusting with flour if necessary to prevent dough from sticking, and reducing settings notch by notch, until dough is 5mm-thick. Transfer to a lightly floured tray and repeat with remaining dough. Cut dough sheets to create ribbons 3-4cm wide, place on a floured tray and set aside, covered with a tea towel.
  • 03
  • Meanwhile, for roasted chilli oil, combine chilli and oil in a small saucepan and stir occasionally over low heat until fragrant (1-2 minutes). Set aside to cool.
  • 04
  • Meanwhile, for noodle broth, combine ingredients in a large saucepan, bring to the boil, then reduce heat to low and simmer until well-flavoured (5-10 minutes). Strain through a fine sieve and keep hot.
  • 05
  • Cook noodles in boiling water until al dente (2-3 minutes). Strain and transfer to serving bowls, ladle over broth, then top with braised beef shin. Slice tendon and place on top, then serve with chilli oil, vinegar, soy sauce, coriander and spring onion, if desired.

Note Ground chilli bean paste is available from Chinese grocers. Order beef tendon in advance from your butcher.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2010

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