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.

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.

Espresso crema fritti


You'll need

4 egg yolks 70 gm caster sugar Scraped seeds of 1 vanilla bean 75 gm (½ cup) plain flour 20 gm cornflour 400 ml milk 100 ml espresso-strength coffee For greasing: butter 2 eggs 70 gm (1 cup) fresh breadcrumbs from soft white bread 60 gm (½ cup) almond meal For deep-frying: vegetable oil To serve: vanilla gelato   Coffee liqueur caramel 220 gm (1 cup) caster sugar 50 ml coffee liqueur 30 ml espresso-strength coffee

Method

  • 01
  • Whisk yolks, sugar and vanilla in a bowl until pale (2-3 minutes), then whisk in flour and cornflour. Bring milk and espresso to just below the boil in a saucepan over medium-high heat. Pour milk mixture over yolk mixture, whisk continuously until smooth. Return to pan, whisk continuously until mixture boils and thickens (1-2 minutes). Remove from heat, spoon into a greased 15cm square cake tin lined with baking paper, smooth top with a wet palette knife and refrigerate until firm (2 hours).
  • 02
  • Meanwhile, for coffee liqueur caramel, stir sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until dark caramel (3-4 minutes). Remove from heat, add 30ml water (be careful as hot caramel may spit), return to heat and stir to combine. Add liqueur and espresso, stir to combine, then set aside to cool to room temperature.
  • 03
  • Whisk eggs in a bowl until just combined and set aside. Combine breadcrumbs and almond meal in a separate bowl and set aside. Turn crema onto a board and cut out 7cm-diameter rounds with a wet pastry cutter. Dip rounds in eggwash, dredge in breadcrumb mixture and place on a tray.
  • 04
  • Heat oil in a deep saucepan or deep-fryer to 180C. Deep-fry crema until golden, turning occasionally (3-4 minutes, be careful as hot oil will spit), drain on absorbent paper and serve with vanilla gelato, drizzled with coffee liqueur caramel.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2011

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