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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. 

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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.

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.

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.

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Kick off winter with a week of cheese tasting.

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.

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.

Chocolate and raspberry jam roly-poly


You'll need

225 gm (1½ cups) self-raising flour 2 tbsp Dutch-process cocoa ½ tsp baking powder 100 gm caster sugar 150 gm beef suet, coarsely grated (see note) 125 ml (½ cup) milk 175 gm raspberry jam, plus extra to serve To serve: vanilla ice-cream   Chocolate cream 200 ml pouring cream 150 gm dark chocolate (70% cocoa solids), finely chopped

Method

  • 01
  • Sift flour, cocoa and baking powder into a bowl, then stir in caster sugar. Add suet and milk and stir to form a soft dough. Form into a disc, wrap in plastic wrap and refrigerate until firm (30 minutes). Roll out on a lightly floured surface to a 20cm x 30cm rectangle and spread with jam, leaving a 2cm border. Roll up into a short cylinder, wrap loosely in baking paper, then two layers of foil, and tie the ends with kitchen string. Place in a large steamer placed over a saucepan of simmering water and steam for 2 hours, topping saucepan up with extra water if necessary.
  • 02
  • Meanwhile, for chocolate cream, stir cream and chocolate occasionally in a saucepan over low heat until melted and smooth (3-4 minutes). Keep warm.
  • 03
  • Remove roly-poly from steamer, cool slightly then unwrap and thickly slice. Serve warm with chocolate cream, vanilla ice-cream and extra raspberry jam.
Note Suet is available from butchers; you may need to order it.

This recipe is from the August 2012 issue of Australian Gourmet Traveller.

This roly-poly is another example of how good a steamed pudding can be. This version contains suet, which gives the pudding the lovely lightness that only suet can provide, but feel free to substitute butter.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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