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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.

Pea and ham soup

Roscón de reyes


You'll need

110 ml milk 25 gm fresh yeast 60 gm caster sugar 500 gm (3 1/3 cups) bread flour 55 ml olive oil Finely grated rind of 1 lemon and 1 orange 2 eggs, at room temperature, plus 1 egg yolk mixed with 20ml water, for brushing 75 gm unsalted butter, coarsely chopped To serve: glacé ginger, halved glacé cherries and blanched almonds   Lemon glaze 400 gm pure icing sugar, sieved Juice of 1 lemon

Method

  • 01
  • Warm milk and 100ml water in a saucepan over low heat until lukewarm, add yeast and 1 tsp sugar and set aside in a warm place until foaming (4-5 minutes). Combine flour, oil, citrus rinds and remaining sugar in an electric mixer fitted with a paddle attachment, gradually add milk mixture, beat for 5 minutes, add eggs and beat to combine. Beating continuously, gradually add butter and beat until a soft dough forms (3-4 minutes). Cover and set aside in a warm place until doubled in size (1-1½ hours).
  • 02
  • Preheat oven to 180C. Knock back dough, cover and set aside to rest (10 minutes). Turn onto a lightly floured surface, roll into a 30cm x 50cm rectangle, then roll into a long cylinder, pinch edge to seal firmly and place seam-side down on an oven tray lined with baking paper. Bring ends together to form a ring and pinch to seal. Cover with greased plastic wrap and set aside in a warm place until nearly doubled in size (30-40 minutes). Brush with eggwash and bake for 15 minutes, then cover loosely with foil to prevent browning and bake until loaf sounds hollow when tapped (10-15 minutes). Transfer to a wire rack and set aside to cool.
  • 03
  • For lemon glaze, stir ingredients and enough water in a bowl to reach thick drizzling consistency. Drizzle roscón with glaze, stand until almost set, scatter with ginger, cherries and almonds and serve.

"In other words 'the kings' doughnut'," says Camorra. "It's traditionally served around the sixth of January, which is Three Kings' Day, or the day in Spain which features processions representing the three kings who came to give gifts at Jesus' birth. All these kings will be throwing out presents to the kids in the street, and normally this cake will have some sort of little trinket in it for the kids to find. It's a very simple cake, almost like a yeasty, citrusy brioche. Sometimes you'll find it filled with crème pâtissière, but usually it's just the brioche, some glacé fruits and the icing."


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2012

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