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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.

Barbecued sumac prawns with yoghurt flatbread


Thread pieces of spring onion onto skewers for a bit of variety.

You'll need

1 kg medium uncooked prawns, peeled, tails intact 1 garlic clove, finely chopped 2 tsp sumac Finely grated rind of 1 lemon, juice of 2, plus wedges to serve 100 ml olive oil, plus extra for drizzling 1 cup each coarsely torn mint and flat-leaf parsley 3 spring onions, thinly sliced   Yoghurt flatbread 500 gm (3 cups) self-raising flour 1 tbsp baking powder 400 gm thick plain yoghurt 50 ml olive oil   Smoky eggplant 4 eggplant 150 ml extra-virgin olive oil 150 gm hulled tahini Juice of 3 lemons, or to taste 2 garlic cloves, finely chopped 3 tsp each ground cumin and ground coriander 1 cup coriander, coarsely chopped

Method

  • 01
  • For yoghurt flatbread, stir flour, baking powder and 2 tsp sea salt in a bowl to combine, add yoghurt and oil and stir to combine. Turn out onto a lightly floured surface, knead until a soft dough forms (1-2 minutes), wrap in plastic wrap and refrigerate to rest (1 hour). Divide into 10 pieces, roll each piece into a ball, then roll out on a lightly floured surface to 3mm thick and store between pieces of baking paper until you’re ready to cook.
  • 02
  • Combine prawns, garlic, sumac, lemon rind, half the lemon juice and 60ml oil in a non-reactive bowl, season to taste and refrigerate to marinate (30 minutes). Thread prawns onto skewers, place on a tray and drizzle with a little extra oil.
  • 03
  • For smoky eggplant, heat barbecue to high heat and cook eggplant, turning occasionally, until charred and very tender (10-15 minutes), then set aside to cool slightly (15 minutes). Cut each eggplant in half, scoop flesh into a colander and set aside to drain (10 minutes). Transfer to a bowl, stir in remaining ingredients, except fresh coriander, season to taste and set aside to cool. Stir in fresh coriander just before serving.
  • 04
  • Drizzle each side of flatbread with a little extra oil and grill on the barbecue in batches, turning once, until golden and slightly charred (1-2 minutes each side), then set aside.
  • 05
  • Barbecue prawn skewers, turning occasionally, until just cooked through (2-3 minutes).
  • 06
  • Combine herbs, spring onion, remaining lemon juice and remaining oil in a bowl and season to taste. Serve with prawn skewers, warm yoghurt flatbread, smoky eggplant and lemon wedges.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Chilled young red grenache.

Featured in

Dec 2013

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