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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.

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Kick off winter with a week of cheese tasting.

Farro recipes

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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.

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.

Lobster rolls with potato chips


You'll need

2 live lobsters (about 1kg each) 1 celery stalk, thinly sliced 2 tsp finely chopped chives, plus extra to serve 30 gm butter, coarsely chopped 4 brioche rolls, split   Lobster dressing 300 gm (1 cup) whole-egg mayonnaise 1 tbsp lemon juice 2 1/2 tsp each Worcestershire sauce and Tabasco 1 garlic clove, finely grated on a Microplane   Potato chips 12 small bintje potatoes, scrubbed, thinly sliced on a mandolin For deep-frying: vegetable oil

Method

  • 01
  • Place lobster in the freezer to render insensible (30 minutes), then split lengthways through the head. Bring a large saucepan of heavily salted water to the boil over high heat, add lobster and cook until just cooked through (15-20 minutes). Drain, then, when cool enough to handle, separate tail and head by twisting and pulling in opposite directions. Cut underside of tail down each side with kitchen scissors, lift out tail meat and discard intestinal tract. Coarsely chop tail, then spread on a tray lined with several layers of absorbent paper towel and refrigerate, changing paper occasionally, to drain excess liquid (2 hours).
  • 02
  • Meanwhile, for lobster dressing, combine ingredients in a large bowl, season to taste and refrigerate until required.
  • 03
  • Combine lobster, lobster dressing, celery and chives in a large bowl, season to taste and refrigerate for flavours to develop (30 minutes-2 hours).
  • 04
  • Meanwhile, for potato chips, rinse potato in a colander under cold running water until water runs clear. Pat dry on absorbent paper. Heat oil in a large saucepan or deep-fryer to 180C. Deep-fry potato in small batches, stirring occasionally, until crisp and golden (2-3 minutes; be careful as hot oil will spit). Drain on absorbent paper, season to taste with salt.
  • 05
  • To serve, melt butter in a large saucepan over medium heat, add brioche rolls and roll around to coat in butter and lightly toast. Spoon lobster mixture into rolls, top with a few chips, scatter with chives and serve with remaining chips.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A clean, mineral-driven white wine with great acidity and a hint of body, such as a Sancerre or a simple white Burgundy.

Featured in

Nov 2011

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