Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

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.

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.

Coconut panna cotta with pineapple and lime-rum syrup


What's not to love about an old-school Piña Colada? We've taken this classic flavour combination and turned it into a creamy panna cotta, complete with fresh pineapple and a boozy rum syrup. Begin this recipe a day ahead to allow the panna cotta to set.

You'll need

180 gm shredded coconut 600 ml milk 600 ml pouring cream Thinly peeled rind of 2 limes 220 gm (1 cup) raw caster sugar 6 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes 200 ml coconut cream 40 ml golden rum To serve: thinly sliced pineapple To serve: thinly shaved fresh coconut (optional)   Lime-rum syrup 330 gm (1½ cups) raw caster sugar 60 ml golden rum 60 ml (¼ cup) lime juice Seeds scraped from 1 vanilla bean

Method

  • 01
  • Preheat oven to 180C. Spread coconut over an oven tray and toast, stirring occasionally (4-5 minutes). Transfer to a large saucepan, add milk, cream and rind, and bring to the boil over medium-high heat, then remove from heat and stand to infuse (1 hour).
  • 02
  • Bring coconut mixture back to the simmer over medium-high heat, add sugar and stir to dissolve. Squeeze excess water from gelatine, add to coconut mixture, stir to dissolve, then strain into a bowl through a coarse sieve (press on solids to extract all liquid; discard solids). Stir in coconut cream and rum, then pour into a 1.5 litre watertight fluted cake tin or jelly mould and refrigerate until set (overnight).
  • 03
  • For lime-rum syrup, stir sugar and 180ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until dark caramel (6-7 minutes). Remove from heat, add 100ml water (take care, hot caramel will spit), then add rum, lime juice and vanilla seeds. Stir to combine and refrigerate until chilled.
  • 04
  • To serve, dip the jelly mould or cake tin in hot water, then gently pull edges of jelly away from sides with your fingertip (this helps break the vacuum and release the jelly). Place a plate on top, invert mould and plate, then remove mould. Drizzle with lime-rum syrup and serve topped with fresh pineapple and shaved coconut.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Nov 2013

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