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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.

Ravioles


Ravioles is a Greek-Cypriot version of ravioli, often served drizzled with butter. We've added a garlic-infused oil and crisp vine leaves to our version.

You'll need

200 gm haloumi, coarsely grated 100 gm Greek feta, finely crumbled 100 gm firm ricotta 1 egg 2 tsp dried mint, plus extra to serve ½ tsp dried chilli flakes 60 ml (¼ cup) olive oil 3 garlic cloves, thinly sliced 3 vine leaves in brine, drained Juice of 1 lemon, or to taste   Ravioles dough 400 gm (31/3 cups) “00” flour 2 eggs, lightly beaten 2 tbsp milk

Method

  • 01
  • For ravioles dough, process flour and 1 tsp sea salt in a food processor to combine. Add egg, milk and 40ml cold water and process until dough comes together. Turn onto a lightly floured surface, knead until smooth and elastic (8-10 minutes), wrap in plastic wrap and rest at room temperature for 1 hour.
  • 02
  • Meanwhile, combine cheeses, egg, mint and chilli flakes in a bowl, season with freshly ground pepper and refrigerate until required.
  • 03
  • Halve dough, then, working with one piece at a time, roll out on a lightly floured surface to 3mm thick (see note). Cut out 8.5cm-diameter rounds, then place a heaped teaspoon of cheese mixture on one side of each round. Brush edges lightly with water, fold over pasta to enclose and press edges to seal, ensuring there are no air bubbles. Place in a single layer on a lightly floured tray, cover and set aside.
  • 04
  • Meanwhile, combine oil and garlic in a saucepan and cook over low heat until oil is infused and garlic is crisp (3-4 minutes), remove garlic with a slotted spoon and set aside. Pat vine leaves dry with absorbent paper, add to oil and fry until crisp (1 minute; be careful as hot oil will spit), then drain on absorbent paper. Remove oil from heat, add lemon juice, season to taste and set aside.
  • 05
  • Cook ravioles in batches in a large saucepan of boiling salted water until al dente (2-3 minutes), remove with a slotted spoon, drain well. Spoon over oil and lemon mixture, scatter with fried garlic and extra mint, crumble over vine leaves and serve hot.

Note In Greece, it's traditional to use a long thin rolling pin to roll out the pasta dough, but be warned: it takes serious elbow grease. Feel free to use a pasta machine instead.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2011

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