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.

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.

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.

Lemon dream

"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."

Cherry lardy cake


We've charged up this old English dish with dried cherries instead of the traditional currants. Cooling the cake upside-down allows the melted lard to be re-absorbed.

You'll need

600 gm pork back-fat, cut into 3cm cubes 500 gm bread flour, plus extra for dusting 300 ml warm milk 10 gm dried yeast 10 gm fine sea salt 200 gm dried cherries 50 gm caster sugar 1 tsp ground cinnamon

Method

  • 01
  • Cook pork back-fat over medium heat in a saucepan with 3cm water until fat renders and only crisp golden cubes remain (30 minutes-1 hour). Strain and chill in an airtight container in the refrigerator (2-3 hours). Cut 320gm lard into small dice and refrigerate until required. Remaining lard will keep for 2-3 months.
  • 02
  • Combine flour, milk, yeast and salt in a bowl and mix to a soft dough. Melt 20gm diced lard in a small saucepan and add to dough, then turn out on to a floured surface and knead until smooth and elastic. Transfer dough to a clean bowl, cover and stand until doubled in size (1-2 hours).
  • 03
  • Combine dried cherries, sugar and cinnamon in a separate bowl and set aside.
  • 04
  • Knock back dough, then roll out to a 30cm x 40cm rectangle. Scatter over half the dried fruit mixture and half the remaining diced lard, then roll to form a short cylinder.
  • 05
  • Turn dough 90 degrees, then roll out again to a 30cm x 40cm rectangle. Scatter over remaining fruit and remaining diced lard and roll again to form a short cylinder. Turn 90 degrees, then roll to a 20cm square and place in a buttered 20cm square cake tin. Stand until doubled in size (30 minutes).

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2011

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