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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.

Crab omelette with foie gras butter


You'll need

6 eggs 2 tbsp pouring cream 2 tsp finely chopped chives 10 gm unsalted butter 100 gm spanner crab meat or Alaskan king crab meat   Foie gras butter 100 gm salted butter, at room temperature 100 gm foie gras, at room temperature

Method

  • 01
  • For foie gras butter, beat butter in an electric mixer until pale (2-3 minutes), beat in foie gras until smooth, then season to taste. Spoon onto a piece of plastic wrap, roll into a 4cm-diameter cylinder and refrigerate until firm (1 hour). Slice into 1cm-thick rounds and refrigerate until required.
  • 02
  • Preheat oven to 200C or preheat grill to high heat. Whisk eggs, cream and chives in a bowl to combine and season to taste. Heat half the butter in a 20cm-diameter frying pan over medium heat until butter foams, add half the egg mixture and cook, pulling mixture from sides of pan into centre with a spatula, until egg is almost set (2-3 minutes). Remove from heat, scatter with half the crab, place a round of foie gras butter in the centre and place in oven or under grill until butter begins to melt (10 seconds). Transfer to a plate and keep warm. Repeat with remaining ingredients (remaining foie gras butter can be frozen for 2 months for another use), and serve hot.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.

“This is probably the most decadent item on our menu,” says Young. “Crabmeat and foie gras make great friends. Try to buy the best crabmeat you can afford – you don’t need much and it will be worth it.”

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

2011 Domaine La Gemière Sancerre “Cuvée Initiale”, Loire Valley, France.

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