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. 

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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

Pear and sour cream grunt


It's said that this dessert was given its name because of the sound of the pan juices bubbling up between the pieces of fruit. We can't say ours made any grunting sounds, but the name stays, if only to bring a smile.

You'll need

270 gm plain flour 2 tsp baking powder ¼ tsp bicarbonate of soda 50 gm butter, coarsely chopped 250 ml (1 cup) buttermilk 6 beurre Bosc pears, cored, cut into eighths 110 gm (½ cup) brown sugar 140 gm caster sugar 120 gm (½ cup) sour cream Juice of 1 lemon and 1 mandarin 2 tsp ground ginger 30 gm butter, melted

Method

  • 01
  • Pulse flour, baking powder, bicarbonate of soda and 1 tsp salt in a food processor to combine. Add butter, pulse to combine, transfer to a bowl. Add buttermilk, stir until mixture comes together, cover, refrigerate until required.
  • 02
  • Preheat oven to 220C. Combine pear, brown sugar, 110gm caster sugar, sour cream, juices and 1 tsp ginger in a bowl, spread in a deep 25cm-diameter ovenproof frying pan and bring to the simmer over medium heat. Reduce heat to low-medium and simmer, stirring occasionally, until syrupy (10-15 minutes). Dollop over pastry mixture, cover with foil or a lid and cook until pastry is just cooked through (15-20 minutes).
  • 03
  • Meanwhile, combine remaining sugar and ginger in a small bowl.
  • 04
  • When pastry is cooked though, scatter over sugar mixture, drizzle with butter, transfer to oven and bake uncovered until pastry is brown on top (5-10 minutes). Cool slightly and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2011

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