Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

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.

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.

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.

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.

Pea and cucumber rice salad


Rice salad may be old-school, but with plenty of herbs and a tangy lemon dressing, it becomes old-school cool. Cook the rice and toss it with the dressing the night before, and store the vegetable part separately to prevent it being discoloured by the dressing. Toss them together just before serving.

You'll need

350 gm brown rice 1 garlic clove, crushed Finely grated rind and juice of 2 lemons, or to taste 2 tbsp white wine vinegar 130 ml olive oil 200 gm frozen peas 2 Lebanese cucumbers, halved, seeds scooped out, thinly sliced 3 spring onions, thinly sliced ½ cup each coarsely chopped flat-leaf parsley, mint and dill

Method

  • 01
  • Cook rice in a saucepan of boiling salted water until tender (25-30 minutes), then drain and rinse under cold running water, drain well and transfer to a large bowl.
  • 02
  • Combine garlic, and lemon rind and juice in a bowl and stand until garlic softens (1-2 minutes). Whisk in vinegar and oil, season generously to taste, then pour dressing over rice, stir to coat well, cover and refrigerate until required.
  • 03
  • Blanch peas until bright green (1-2 minutes), drain and refresh, then drain well. Combine in a container with cucumber, spring onion, parsley, mint and dill, cover and refrigerate until required.
  • 04
  • Just before serving, toss pea mixture through rice mixture, adjust seasoning and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jan 2014

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