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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

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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.

Tagliata salad with warm garlic and anchovy dressing


You'll need

4 garlic cloves 1 tbsp rosemary 2 tbsp olive oil 4 beef sirloin (about 200gm each) 2 radicchio heads, tough outer leaves discarded 1 cup (loosely packed) rocket ½ cup (loosely packed) flat-leaf parsley 50 ml extra-virgin olive oil 6 anchovy fillets, coarsely chopped 30 ml aged balsamic vinegar Juice of ½ lemon

Method

  • 01
  • Pound half the garlic, half the rosemary and 1 tsp sea salt in a mortar and pestle to a coarse paste. Stir in olive oil, season to taste and transfer to a container. Add beef, turn to coat well and marinate at room temperature for 30 minutes.
  • 02
  • Coarsely tear radicchio leaves, halve the hearts and combine leaves and hearts in a large bowl with rocket and parsley. Set aside.
  • 03
  • Heat a large frying pan over high heat. Drain beef from marinade and cook, turning once, until done to your liking (2-3 minutes each side for medium-rare). Transfer to a plate and rest for 5 minutes.
  • 04
  • Reduce heat to medium. Thinly slice remaining garlic and add to pan with extra-virgin olive oil, anchovies and remaining rosemary. Cook, stirring occasionally, until fragrant (1-2 minutes), remove from heat, add vinegar and lemon juice and season to taste. Pour dressing over leaves, tossing to combine.
  • 05
  • Thickly slice beef, add to leaves, toss to combine and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

The name tagliata comes from the Italian “tagliare”, meaning “to cut” and refers here to the slices of beef. The key to the success of this simple salad is prime-quality steak and a very hot pan to achieve a good crust on the meat while it remains tender and rare inside.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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