Healthy Eating

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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.

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.

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.

Pea and ham soup

Dill seed and lemon brioche with smoked trout and crème fraîche


These bite-sized appetisers are perfect served with a glass of Champagne before you sit down to the full feast - just enough to get the tastebuds going without compromising your appetite.

You'll need

200 gm hot-smoked trout, coarsely flaked 50 gm crème fraîche Finely grated rind and juice of 1 lemon 1½ tbsp coarsely chopped dill 1 spring onion, thinly sliced To serve: salmon roe and micro-cress   Dill seed and lemon brioche 60 ml (¼ cup) lukewarm milk 1 tsp caster sugar 1 tsp dried yeast 230 gm plain flour 50 gm butter, softened 40 gm crème fraîche 2 tsp dill seeds, plus extra for scattering Finely grated rind of 1 lemon, plus extra for scattering 1 egg, at room temperature 1 egg yolk beaten with 2 tsp water, for eggwash

Method

  • 01
  • For brioche, preheat oven to 180C. Stir milk, sugar and yeast in a bowl to combine, then stand in a warm place until foamy (4-5 minutes). Process flour, butter, crème fraîche, dill seeds, lemon rind and 2 tsp sea salt in a food processor to combine. Add egg and yeast mixture, process to combine, then stand at room temperature in the food processor with the lid on until dough doubles in size (20-30 minutes). Pulse the dough in the food processor to knock it back, then turn out onto a lightly floured surface and knead lightly until smooth. Press into a 13cm x 23cm cake tin buttered and lined with baking paper, brush top with eggwash, scatter with sea salt, extra dill seeds and lemon rind, and season to taste with freshly ground black pepper. Bake until golden and centre springs back when lightly pressed (20-25 minutes). Cool in tin for 10 minutes, then cool to room temperature on a wire rack.
  • 02
  • Combine trout in a bowl with crème fraîche, lemon rind and juice, dill and spring onion, season to taste and mix gently, then set aside.
  • 03
  • To serve, cut brioche into squares, top with a little trout mixture and salmon roe and scatter with micro-cress.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2013

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