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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.

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.

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.

Ginger sponge roulade with mango-ripple cream


You'll need

4 eggs 1 yolk 130 gm brown sugar 40 gm plain flour 1 tbsp cornflour 1 tsp ground ginger Finely grated rind of 1 lime For dusting: icing sugar To serve: sliced mango, raspberries and mint leaves (optional)   Mango cream 500 gm mascarpone 100 ml milk 30 gm brown sugar Scraped seeds of ½ vanilla bean or ½ tsp vanilla extract 2 mangoes, flesh coarsely chopped Juice of 1 lime

Method

  • 01
  • Preheat oven to 180C. Separate 2 eggs, place yolks into the bowl of an electric mixer and reserve whites. Add remaining eggs to mixer, along with additional yolk and 110gm sugar, then beat with a paddle attachment until thick and very pale (6-8 minutes). Add flour, cornflour, ginger and lime rind, and beat to just combine. Whisk reserved eggwhites in a separate bowl with a pinch of salt until soft peaks form, then add remaining sugar and whisk until firm peaks form (1-2 minutes). Fold into egg-yolk mixture, then spread evenly over the base of a 24cm x 35cm shallow baking tray buttered and lined with baking paper (butter the top of the baking paper too). Smooth top and bake until risen and centre springs back when lightly pressed (6-8 minutes). Turn out onto a clean tea towel dusted heavily with icing sugar, stand for 5 minutes, then carefully peel the baking paper off the top. Dust cake with icing sugar, roll tea towel and cake into a loose cylinder and set aside to cool (20-30 minutes).
  • 02
  • Meanwhile, for mango cream, whisk mascarpone, milk, sugar and vanilla in an electric mixer until soft peaks form (1-2 minutes). Process half the chopped mango with lime juice in a food processor to a purée, fold into cream mixture and refrigerate until required.
  • 03
  • Roll out cake with the shortest side nearest you. Spread over mango cream, leaving a 1.5cm border along each length and 5cm at the end furthest from you. Scatter with remaining chopped mango and roll cake away from you to form a cylinder. Place on a serving plate (you can refrigerate for 1 hour at this point), dust with icing sugar, top with mango slices, raspberries and mint leaves, dust with icing sugar again and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2014

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