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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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

Pea and ham soup

Lamb kibbeh nayeh with pomegranate and herb salad


Lamb skirt is an excellent cut for this - it's quite lean but with enough fat to add flavour. Ask your butcher to mince it freshly for you, and use it on the same day.

You'll need

100 gm fine-grain burghul 300 gm lean medium-minced lamb, such as lamb skirt, chilled 1/3 tsp coarsely ground toasted cumin Large pinch each of ground allspice and sumac, plus extra to serve 1 garlic clove, crushed ½ white onion, finely diced To serve: extra-virgin olive oil To serve: natural yoghurt and flatbread (optional)   Pomegranate and herb salad Seeds of ½ pomegranate ½ cup each coarsely torn coriander, mint and flat-leaf parsley Thinly sliced rind of ½ preserved lemon Juice of 1 lemon 2 tbsp extra-virgin olive oil, plus extra for drizzling

Method

  • 01
  • Soak burghul for 10 minutes in warm water until just tender, then drain and set aside to cool.
  • 02
  • Combine lamb in a bowl with spices and garlic, and season well to taste. Squeeze excess moisture from burghul, add to mixture, stir to combine and refrigerate until required.
  • 03
  • For pomegranate and herb salad, combine ingredients in a bowl and season to taste.
  • 04
  • To serve, spoon kibbeh onto a plate. Scatter onion over, drizzle with oil, then top with pomegranate and herb salad. Sprinkle with extra allspice and sumac and serve with yoghurt and flatbread to the side.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Crisp cold lager.

Featured in

Feb 2014

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