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.

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.

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.

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.

Wood-smoked tomatoes, jamón, grilled bread and olive salad


The key here is to use firm but ripe tomatoes, otherwise they'll turn mushy when you cook them. Don't worry if the skins split, but do be careful when turning the tomatoes, as you want them to remain intact. Crush them into the bread while they're still warm and let the bread soak up the juices.

You'll need

1 kg hickory or other dense woodchips, soaked in cold water for 1 hour, drained 6 firm vine-ripened tomatoes 300 gm mini Roma truss tomatoes 6 thick sourdough bread slices 2 tbsp olive oil 1 garlic clove, halved 6 jamón Ibérico slices 100 gm (½ cup) green olives, pitted and halved 1 cup (firmly packed) flat-leaf parsley, torn   Sherry vinaigrette 1 tbsp sherry vinegar 60 ml (¼ cup) extra-virgin olive oil

Method

  • 01
  • Preheat a coal-bedded kettle barbecue to medium heat and set up for indirect grilling (see note). Add one-quarter of woodchips around coals and cook until smoke appears.
  • 02
  • Place tomatoes on barbecue (mini Romas around edges and others in centre) and grill, covered with a lid and turning occasionally, until tender and charred (20-30 minutes; add more coals and woodchips to barbecue if embers and smoke die down).
  • 03
  • Meanwhile, for sherry vinaigrette, whisk ingredients to combine, season to taste and set aside.
  • 04
  • Meanwhile, brush bread with olive oil, grill until toasted (1-2 minutes each side), rub with cut-side of garlic, then transfer to a platter. Top with smoked tomatoes and jamón, scatter with olives and parsley, drizzle with sherry vinaigrette and serve warm.

Note Indirect grilling is cooking away from the heat, using the top rack. It's important to have your coal base well established and glowing before adding woodchips. Refer to your barbecue manual for instructions.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Joven (young) tempranillo.

Featured in

Sep 2010

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