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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.

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.

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.

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.

Pea and ham soup

Poached eggs with creamed corn and green chilli relish


Bacon bones impart a delicious smokiness to the creamed corn but feel free to leave them out. You can always add a pinch of smoked paprika instead for a similar result. The creamed corn can be made a day in advance and warmed before serving.

You'll need

8 eggs (see note) To serve: toast   Creamed corn 120 gm butter, coarsely chopped 1 Spanish onion, finely chopped 1 garlic clove, finely chopped 200 gm bacon bones 5 corn cobs, husks and silks discarded 500 ml (2 cups) milk Finely grated rind of 2 limes   Green chilli relish 50 ml olive oil 30 ml lime juice 2 pickled jalapeños, thinly sliced (see note) 1 spring onion, thinly sliced ½ garlic clove, finely chopped 2 tbsp coarsely chopped coriander

Method

  • 01
  • For creamed corn, melt 30gm butter in a large saucepan over medium-high heat, add onion and garlic and sauté until very tender (5-6 minutes), then add bacon bones, sauté until fragrant (1-2 minutes). Meanwhile, slice kernels from corn cobs, set aside, then cut each cob into rough pieces. Add kernels and cobs to pan, add milk, season to taste, cover with a lid and simmer until kernels are very tender (12-15 minutes). Drain (reserve liquid, discard bacon bones and cobs). Pulse corn mixture, in batches, in a food processor, adding enough of the reserved liquid until a semi-smooth purée forms. Transfer to a clean pan over medium heat, add remaining butter a little at a time, and stir until melted and combined. Stir in lime rind, season to taste and keep warm.
  • 02
  • Meanwhile, for green chilli relish, combine ingredients (except coriander) in a bowl, season to taste and set aside. Add chopped coriander just before serving.
  • 03
  • Poach eggs, in batches, in simmering water over low heat until cooked to your liking (2-3 minutes for soft yolks), drain well, pat dry on absorbent paper. Serve with warm creamed corn on toast topped with green chilli relish.

Note For beautifully shaped poached eggs, use the freshest eggs you can find. Pickled jalapeños are available from select delicatessens and supermarkets.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2010

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