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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.

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.

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.

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.

Barbecued prawn and corn rolls with smashed avocado


Keeping it a bit loose is what this one is all about. Make the spiced salt ahead to take with you and prepare the rest on the spot. Get someone to smash the avocado while the corn gets a good blackening on the barbie, then stuff it all into soft, fluffy rolls with the prawns and a good squeeze of lime and you've got it made. Threading the prawns onto skewers makes them much less fiddly to handle on the barbecue.

You'll need

2 corn cobs, husk and silk removed For drizzling: olive oil 24 large uncooked prawns, peeled and cleaned 5 limes, halved 3 avocados, halved ½ small Spanish onion, diced 1 garlic clove, crushed 1 small red chilli, finely chopped ½ cup coarsely chopped coriander To serve: small fluffy white rolls and mayonnaise   Spiced salt 1 tsp each coriander seeds, cumin seeds and dried chilli flakes Finely grated rind of a lime

Method

  • 01
  • For spiced salt, dry-roast spices until fragrant (1 minute), then pound with a mortar and pestle until finely ground. Combine in a small container with rind and 1 tbsp sea salt flakes, seal and shake to combine.
  • 02
  • Preheat a barbecue to high. Drizzle corn with a little oil and grill, turning occasionally, until tender and slightly blackened (15-20 minutes). At the same time, barbecue lime halves, cut-side down, until slightly blackened (4-5 minutes). Set corn and lime halves to cool.
  • 03
  • Meanwhile, thread prawns onto metal skewers or soaked bamboo skewers, drizzle with a little oil and squeeze over the juice of a barbecued lime half. Season to taste with a little spiced salt and set aside for flavours to combine (10 minutes).
  • 04
  • Scoop avocado into a bowl, add onion, garlic, chilli and a little oil, season to taste and coarsely crush. Squeeze in juice of barbecued lime to taste, stir in coriander and set aside.
  • 05
  • Barbecue the prawns, turning once, until they’re just cooked through (3-4 minutes). Meanwhile, cut corn kernels from cobs.
  • 06
  • Remove prawns from skewers and stuff them into fluffy rolls with corn, smashed avocado and mayonnaise and serve with barbecued lime halves and extra spiced salt to taste.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Crisp young riesling

Featured in

Jan 2014

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