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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.

Hilopites with burnt butter and crisp breadcrumbs


You'll need

500 gm (3 1/3 cups) plain flour 3 eggs, lightly beaten 120 ml milk 160 gm chilled butter, coarsely chopped 50 gm (¾ cup) coarse fresh white breadcrumbs To serve: coarsely grated kefalotiri and flat-leaf parsley

Method

  • 01
  • Combine flour and 1 tsp salt in a bowl and make a well in the centre. Add egg and milk and mix with a fork, drawing in flour from the edges as you go, until a soft dough forms (add a little extra milk if mixture is too dry). Turn onto a lightly floured surface, knead until a smooth, elastic dough forms (8-10 minutes), wrap in plastic wrap and rest for 1 hour.
  • 02
  • Divide dough into 6 and, working with one piece at a time, roll out to 3mm thick (see note for ravioles recipe, above). Stand on floured trays in a single layer to dry slightly (10-15 minutes), then cut each sheet into rough 4cm squares. Transfer to a lightly floured tray. (If not using straight away, stand on a lightly floured tea towel for 2-3 days until dried, then store in an airtight container for up to 5 days.)
  • 03
  • Meanwhile, preheat oven to 180C. Melt 30gm butter, toss in a bowl with breadcrumbs to coat evenly, season to taste and spread on an oven tray. Bake, stirring occasionally, until golden and crisp (8-10 minutes). Cool and store in an airtight container until required.
  • 04
  • Cook remaining butter in a saucepan over medium-high heat, swirling pan occasionally,until nut-brown (4-5 minutes), remove from heat and keep warm.
  • 05
  • Cook pasta in batches in a large saucepan of boiling salted water until just cooked (1-2 minutes), then drain and transfer to warmed plates. Spoon over burnt butter, scatter with breadcrumbs, grated kefalotiri and parsley and serve hot Chicken, egg and lemon soup

Hilopites are flat pasta squares, traditionally cut into tiny squares and used in soup. In this version, as larger squares, they become a main course.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2011

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