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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. 

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.

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.

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.

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.

Blueberry Hill


You'll need

200 ml limoncello 500 gm blueberries (about 4 punnets) To serve: vanilla ice-cream (good shop-bought)   Lemon curd 4 eggs 8 egg yolks 250 ml (1 cup) lemon juice 220 gm (1 cup) caster sugar 160 gm unsalted butter, coarsely chopped   Sponge cake 4 eggs 110 gm (½ cup) caster sugar 1 tsp vanilla extract 75 gm (½ cup) plain flour 1 tbsp melted butter ¼ tsp finely grated lemon rind

Method

  • 01
  • For lemon curd, lightly whisk eggs, yolks, lemon juice and sugar in a saucepan over low heat to combine, then stir continuously until mixture thickly coats the back of a spoon (8-10 minutes). Remove from heat, add butter a piece at a time, stirring well between each addition, until melted and combined. Transfer to a container, cover closely with plastic wrap and refrigerate to chill. Lemon curd will keep refrigerated for 3 days.
  • 02
  • For sponge cake, preheat oven to 180C. Whisk eggs, sugar and vanilla in an electric mixer until thick, pale and doubled in volume (6-8 minutes). Sift one-third of flour over, fold to combine, then sift remaining flour over, fold to combine, add melted butter and lemon rind and fold in gently to combine. Pour into a 20cm-diameter springform tin that’s been buttered, lined with baking paper and floured and bake until golden and centre springs back when lightly pressed (15-20 minutes). Stand to cool (20 minutes), then turn onto a wire rack to cool completely. Cake will keep stored in an airtight container for 2 days.
  • 03
  • Cut sponge into pieces, coarsely crumble into serving dishes and drizzle with limoncello. Top with blueberries, a spoon of lemon curd and scoops of vanilla ice-cream and serve immediately.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

This sundae can be assembled at a pinch completely from shop-bought ingredients. Be generous with the limoncello – the more it gets absorbed by the sponge, the better the result. If you have time, spread the sponge pieces over a tray and drizzle them with the limoncello an hour before assembling the sundaes.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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