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. 

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.

Summer potato salad (Ensalada campera)


You'll need

750 gm kipfler potatoes, scrubbed 6 eggs, at room temperature 6 ripe vine-ripened tomatoes 3 green capsicum, diced into 1cm squares 1 Spanish onion, diced 200 gm large green olives 150 ml fruity olive oil 100 ml aged Sherry vinegar 1 tbsp coarsely chopped flat-leaf parsley 110 gm canned Spanish tuna belly (see note)

Method

  • 01
  • Combine potato and enough cold salted water to cover generously in a large saucepan, bring to the boil over medium heat and cook until tender (25-30 minutes), drain and set aside to cool. When cool enough to handle, peel, slice into 1cm-thick rounds and set aside.
  • 02
  • Cook eggs in a saucepan of boiling water until soft-boiled (5-6 minutes), drain, refresh and set aside to cool. When cool enough to handle, peel, halve and set aside.
  • 03
  • Meanwhile, blanch tomatoes until skins split (30 seconds-1 minute), refresh and set aside to cool. When cool enough to handle, peel, remove seeds (discard), finely chop and set aside.
  • 04
  • Combine tomato, capsicum, onion, olives, oil, vinegar, parsley and 2 tsp sea salt in a large bowl and mix well. Add tuna and potato, toss well to combine, season to taste and serve topped with egg.

Note Canned Spanish tuna belly is available from Simon Johnson and select Spanish delicatessens.


"This is an everyday salad, but it's really good," says Camorra. "In summertime it's something I always have sitting in the fridge ready to go. Make a big pile of it. It goes really well with fish, and it's got magnificent-quality tuna belly from a can that's juicy and flavoursome. I put eggs in it too; they almost make it a meal in itself."


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2012

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