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Aløft

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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.

Panettone


You'll need

185 ml (¾ cup) milk 50 gm honey 2½ tbsp dried yeast 785 gm plain flour 200 gm raw caster sugar 140 gm softened butter, plus extra, melted, for brushing 50 ml golden rum 3 eggs 4 egg yolks Finely grated rind of 2 oranges and 2 lemons 400 gm light fruit mixture For brushing: eggwash For dusting: pure icing sugar

Method

  • 01
  • Warm milk and honey in a saucepan over low heat to lukewarm, remove from heat, stir in yeast, then 150gm flour until smooth. Cover with plastic wrap and stand until foamy (10-12 minutes).
  • 02
  • Combine sugar, butter, rum, eggs, yolks and citrus rinds in a food processor, add yeast mixture and process to combine. Combine remaining flour (reserve ¼ cup) and ½ tsp sea salt in an electric mixer fitted with a dough hook, add egg mixture and knead on medium speed until smooth, sticky and elastic (3-4 minutes). Turn onto a lightly floured surface.
  • 03
  • Combine light fruit mixture and reserved flour in a bowl, toss to coat evenly, scatter over dough, then knead to combine and form into a smooth ball. Transfer to a large bowl brushed with melted butter, brush top with melted butter, cover with plastic wrap and stand in a warm place until doubled in size (1½-2 hours).
  • 04
  • Meanwhile, cut out six 35cm x 28cm sheets of baking paper; fold each in half lengthways. Lightly brush six 10cm-diameter cake tins with butter, then line sides with baking paper sheets, folded-edge upwards, to form a collar.
  • 05
  • Knock down dough, divide into 6 and roll each piece into a ball. Place a ball in each cake tin, cover loosely with a tea towel and stand until dough rises to rim of cake tin (1-1¼ hours). Preheat oven to 180C. Brush tops with eggwash, cut a cross in the top of each with a small knife and bake until risen and golden and an inserted skewer withdraws clean (40-50 minutes; cover loosely with foil if tops get too dark). Cool for 5 minutes in tins, turn onto a wire rack to cool completely, then serve dusted heavily with icing sugar. Panettone will keep for 2 weeks wrapped in plastic and stored in an airtight container (refresh in oven or thickly slice and toast) or frozen for a month (defrost and refresh in oven).

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2012

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