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.

Mascarpone gelato with espresso ripple


This dessert is a play on the much-loved flavours of tiramisù. Gelato has a higher milk content than regular ice-cream, so it freezes a lot harder, and we find it best to transfer it to the fridge for about 20 minutes before serving to soften slightly.

You'll need

900 ml milk 80 ml Marsala 1 vanilla bean, split, seeds scraped 6 egg yolks 240 gm caster sugar 750 gm mascarpone To serve: plain chocolate biscuits or savoiardi, crumbled   Espresso caramel 300 gm caster sugar 100 gm liquid glucose or corn syrup 70 ml espresso coffee 80 ml (1/3 cup) pouring cream 70 gm butter, diced

Method

  • 01
  • For espresso caramel, stir sugar, glucose and 100ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook without stirring until the mixture turns dark caramel (5-6 minutes). Remove from heat, carefully add espresso and 50ml water (take care, hot caramel will spit) and return to heat. Add cream and butter, and whisk to combine. Simmer until a thick syrup forms (4-5 minutes). Transfer to a container and refrigerate until thick and cooled (2-3 hours).
  • 02
  • Meanwhile, bring milk, Marsala and vanilla to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until pale (4-5 minutes), then pour milk mixture over, whisking continuously to combine. Return to pan and stir continuously over medium heat until custard thinly coats the back of a spoon (4-5 minutes), then strain into a bowl.
  • 03
  • Whisk mascarpone in a bowl to soften, then gradually add custard, whisking until smooth and combined. Refrigerate to chill, then churn in an ice-cream machine. Spoon mascarpone gelato into a chilled container, swirling a little espresso caramel through to form a ripple effect, then freeze until firm (3-4 hours). Makes about 2 litres.
  • 04
  • Bring remaining espresso caramel to room temperature 30 minutes before serving or warm gently in a saucepan over low heat. Serve scoops of mascarpone gelato topped with espresso caramel and crumbled biscuits.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Mar 2014

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