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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.

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No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

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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.

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.

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.

Kimchi and crab pancake with banchan


This pancake is served as a shared meal with a series of traditional banchan, or side dishes.

You'll need

400 gm dried, split, shelled mung beans, soaked in cold water for 4 hours, drained (see note) 2 tbsp chicken stock or water 200 gm cabbage kimchi, squeezed to extract liquid, finely chopped 2 spring onions, finely chopped, plus extra to serve ¼ cup (loosely packed) coriander, finely chopped 2 tbsp gochujang (see note) 1 tbsp soy sauce 1 garlic clove, crushed 1 tsp sesame oil To season: sesame salt 250 gm picked blue swimmer crab meat 80 ml (1/3 cup) vegetable oil To serve: micro shiso (optional; see note)   Anchovy salad 1 tbsp peanut oil 100 gm dried salted anchovies, soaked in cold water until tender (2 hours), drained and patted dry 50 ml soy sauce 3 tsp gochujang (see note) 2 tsp rice malt syrup (see note) Large pinch caster sugar   Seaweed salad 20 gm dried seaweed, soaked in warm water for 20 minutes, drained 1 Lebanese cucumber, thinly sliced widthways 1½ tbsp rice vinegar 1 tbsp caster sugar 1 tbsp soy sauce 1 tsp peanut oil   Seasoning sauce 125 ml (½ cup) soy sauce 60 ml (¼ cup) rice vinegar 2 spring onions, very thinly sliced 1 garlic clove, crushed 1½ tbsp sesame oil 2 tsp caster sugar 2 tsp roasted sesame seeds, coarsely ground

Method

  • 01
  • Place mung beans in a metal colander and steam over a saucepan of boiling water until tender (10-15 minutes), drain, then process with chicken stock in a food processor until finely ground. Transfer to a bowl, add kimchi, spring onion, coriander, gochujang, soy sauce, garlic and sesame oil and season to taste with sesame salt and freshly ground pepper. Stir half the crab into mixture and set aside.
  • 02
  • For anchovy salad, heat oil in a large frying pan over high heat, add anchovies and fry until starting to crisp (2-4 minutes). Add soy sauce and gochujang and cook to combine (10-20 seconds), add syrup and sugar and cook until glazed (10-20 seconds), set aside.
  • 03
  • For seaweed salad, combine ingredients in a bowl and set aside.
  • 04
  • For seasoning sauce, combine ingredients in a bowl, season to taste with freshly ground pepper and set aside.
  • 05
  • Heat half the oil to 5mm deep in a non-stick frying pan over medium-high heat. Halve mung bean mixture and form each half into a large patty. Fry one patty, turning once, until golden and crisp (1-2 minutes each side), then repeat with remaining oil and patty. Serve warm, topped with remaining crab and micro shiso, with seasoning sauce, anchovy salad and seaweed salad.

Note This recipe makes two pancakes. Dried mung beans, gochujang (fermented Korean chilli paste) and rice malt syrup are available from Asian grocers. Micro shiso is available from select greengrocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Perfumed viognier.

Featured in

Sep 2010

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