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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. 

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

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.

Toasted coconut meringue sandwiches with passionfruit ice-cream


You'll need

5 eggwhites 135 gm caster sugar 150 gm dessicated coconut 150 gm pure icing sugar, sieved   Passionfruit ice-cream 300 ml milk 6 egg yolks 160 gm caster sugar 150 ml pouring cream 150 ml strained passionfruit juice (from 16 passionfruit; see note)

Method

  • 01
  • For passionfruit ice-cream, bring milk to the simmer in a saucepan over high heat. Meanwhile, whisk yolks and sugar in a bowl until pale. Pour milk over and stir to combine. Return mixture to pan and cook, stirring continuously, over medium heat until mixture thickly coats a spoon (8-12 minutes). Strain into a chilled bowl, add cream and passionfruit juice and stir to combine. Refrigerate until chilled, then churn in an ice-cream machine and freeze until required. Makes about 1 litre.
  • 02
  • Preheat oven to 120C. Whisk eggwhite in an electric mixer until soft peaks form, then gradually add sugar, whisking continuously, until firm, glossy peaks form and sugar has dissolved. Combine coconut and icing sugar in a bowl, spoon meringue in and fold to combine. Transfer mixture to a piping bag fitted with a 2cm fluted nozzle and pipe 5cm rounds onto oven trays lined with baking paper, leaving 3cm-4cm space between them. Bake, swapping trays halfway through, until crisp and toasted (50 minutes to 1 hour). Toasted coconut meringues will keep stored in an airtight container in a cool, dark place for 4 days.
  • 03
  • Place a scoop of passionfruit ice-cream on the flat side of half the meringues, sandwich with the remaining meringues and serve.

Note To extract passionfruit juice from seeds, pulse passionfruit pulp in a food processor, then strain through a coarse sieve.


At A Glance

  • Serves 12 - 14 people
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At A Glance

  • Serves 12 - 14 people

Featured in

Dec 2013

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