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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. 

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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

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.

Ham and Gruyère buckwheat crêpes


You'll need to begin this recipe a day ahead.

You'll need

300 gm coarsely grated Gruyère, plus extra to serve 200 gm crème fraîche 2 tsp Dijon mustard 2 tbsp coarsely chopped flat-leaf parsley and chervil, plus extra to serve 12 slices leg ham off the bone, coarsely torn 500 gm cherry tomatoes, on the vine 1½ tbsp olive oil 1 tsp red wine vinegar 1 tsp thyme For brushing and drizzling: melted butter   Buckwheat crêpes 500 ml (2 cups) milk 110 gm (¾ cup) plain flour 100 gm buckwheat flour 100 gm butter, melted and cooled 3 eggs

Method

  • 01
  • For buckwheat crêpes, process ingredients and 1 tsp sea salt in a food processor until smooth and combined, transfer to a jug, cover and refrigerate overnight to rest. Brush a 25cm-diameter crêpe pan with a little melted butter. Stir crêpe mixture, pour 2-3 tbsp into pan, swirling quickly to thinly coat base, and cook, turning once, until browned on each side (30 seconds-1 minute each side). Transfer to a plate lined with baking paper and repeat with remaining butter and batter, wiping out pan with absorbent paper between crêpes (stir batter occasionally and thin with a little extra milk to a pourable consistency when required, as batter will thicken while standing). Store crêpes between layers of baking paper covered with plastic wrap until required.
  • 02
  • Combine Gruyère, crème fraîche, mustard and herbs in a bowl and season to taste. Working with one crêpe at a time, place crêpe on a work surface, spread with Gruyère mixture, scatter with ham, then fold into quarters and place in a baking dish brushed with melted butter. Repeat with remaining crêpes, overlapping crêpes in dish. Cover with plastic wrap and refrigerate until required.
  • 03
  • Preheat oven to 200C. Spread tomatoes on an oven tray, drizzle with oil and vinegar, scatter with thyme and season to taste. Roast until skins split (10-15 minutes) and keep warm.
  • 04
  • Drizzle crêpes with melted butter, scatter with remaining Gruyère, cover with foil and bake until bubbling and warmed through (8-10 minutes). Serve warm, scattered with roast tomatoes and extra herbs.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Normandy cider.

Featured in

Nov 2012

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