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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.

Le gibassier


You'll need

75 ml lukewarm milk 14 gm (2 sachets) dried yeast 80 gm raw caster sugar 350 gm bread flour 2 eggs 2 tbsp olive oil 1½ tsp orange-blossom water 70 gm softened butter 100 gm glacé orange, diced 1½ tsp aniseed For dusting: pure icing sugar, sieved

Method

  • 01
  • Stir milk, yeast and half the sugar in a bowl and stand until foamy (10 minutes).
  • 02
  • Combine flour and remaining sugar in the bowl of an electric mixer fitted with a dough hook, add eggs, oil, orange-blossom water and yeast mixture and mix until smooth and elastic (5-10 minutes), then, mixing continuously, gradually add softened butter until incorporated. Add glacé orange and aniseed, transfer to a lightly oiled bowl, cover and stand in a warm place until doubled in size (1½-2 hours).
  • 03
  • Preheat oven to 200C. Knock back dough, roll out into a rough 30cm x 20cm rectangle, cut slits in bread, gently pull slits slightly open, and set on baking paper in a draught-free place until doubled in size (1 hour).
  • 04
  • Bake gibassier until dark golden and cooked through (10-12 minutes). Dust with icing sugar and serve warm.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2011

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