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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.

A festival of cheese hits Sydney

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.

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.

Tortellini in brodo


You'll need

5 small chicken carcasses (about 1.5kg), halved lengthways with a cleaver 1 kg chicken wings 1 tbsp olive oil 2 carrots, halved widthways 2 celery stalks, halved widthways 1 onion, halved 1 head of garlic, halved horizontally 3 thyme sprigs 6 whole black peppercorns To serve: tarragon leaves, finely grated parmesan and rye bread   Chicken and parmesan tortellini 300 gm (2 cups) “00” flour 3 eggs, plus 1 for eggwash 160 gm minced chicken 100 gm minced pork ½ garlic clove, crushed 1½ tbsp finely chopped basil 1 tbsp finely grated parmesan Pinch of finely grated nutmeg

Method

  • 01
  • Preheat oven to 200C. Divide carcasses and wings between 2 oven trays, rub with oil, season to taste and roast until golden (40-50 minutes). Pour off fat (discard), scrape juices and caramelised bits into a large saucepan along with carcasses and wings. Add vegetables, garlic, thyme, peppercorns and 3 litres cold water and bring to the boil over medium-high heat. Skim scum from surface, reduce heat to low and simmer gently until stock is very well flavoured (4-5 hours). Strain 2.2 litres into a wide saucepan over medium heat and simmer until reduced by almost half (30-40 minutes). Season to taste, keep warm.
  • 02
  • Meanwhile, for chicken and parmesan tortellini, process flour and eggs in a food processor to combine. Turn onto a work surface, knead until smooth (3-5 minutes), wrap in plastic wrap and set aside to rest (30 minutes). Combine remaining ingredients (except eggwash) in a bowl, season to taste and set aside. Divide dough into thirds, and working with one piece at a time, feed through pasta machine, starting at the widest setting then reducing setting notch by notch and folding and rolling as you go, until pasta is 3mm thick. Cut out 7cm-diameter rounds with a pastry cutter, place on an oven tray dusted with flour and cover with a damp tea towel. Working with one round at a time, place 1 tsp chicken mixture in the centre, brush edges with eggwash, fold in half to form a semi-circle and press to seal. Brush straight edge of pasta with eggwash, bring together and press to seal. Return tortellini to tray.
  • 03
  • Cook tortellini in batches in a saucepan of boiling salted water over medium-high heat until al dente (2-4 minutes). Drain, transfer to bowls, ladle broth over, season to taste, scatter with tarragon and parmesan and serve with rye bread.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Crisp dry white vermentino.

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