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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. 

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.

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.

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.

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.

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.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Praline bread pudding with bitter chocolate sorbet


If you love Nutella or praline-filled shell chocolates, this bread and butter-style pud is the thing for you. Shards of bitter chocolate and bitter chocolate sorbet keep it from being cloyingly sweet.

You'll need

500 ml (2 cups) pouring cream 250 ml (1 cup) milk 2 tsp vanilla extract 5 egg yolks 1 egg 100 gm raw caster sugar 12 thick slices soft white bread 80 gm dark chocolate (70% cocoa solids), coarsely chopped For dusting: demerara sugar and icing sugar   Bitter chocolate sorbet 200 ml milk 200 gm Dutch-process cocoa, sieved 120 gm dark chocolate (70% cocoa solids), finely chopped 120 gm raw caster sugar 60 gm liquid glucose   Praline mousse 330 gm (1½ cups) caster sugar 200 gm roasted hazelnuts 50 ml hazelnut oil or sweet almond oil 80 gm each milk chocolate and dark chocolate (56% cocoa solids), finely chopped 60 ml hazelnut liqueur 375 ml (1½ cups) pouring cream

Method

  • 01
  • For bitter chocolate sorbet, stir ingredients and 400ml water in a saucepan over medium-high heat until melted and smooth, then bring to the boil. Remove from heat, cool to room temperature, then refrigerate to chill. Churn in an ice-cream machine, then freeze until required. Makes about 1 litre.
  • 02
  • For praline mousse, stir sugar and 50ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook, without stirring but brushing down sides of pan with a wet pastry brush if sugar crystals start to form, until dark caramel (4-5 minutes). Remove from heat, add hazelnuts and stir quickly to combine, then tip out onto an oiled baking tray and set aside until it sets hard (30-40 minutes). Break into shards, then process two-thirds of the praline in a food processor with oil until a paste forms (reserve remaining praline to serve; store in an airtight container). Combine praline paste in a bowl with chocolate. Bring liqueur and half the cream to the boil in a saucepan over medium-high heat, then pour into chocolate mixture and stir until smooth and combined. Whisk remaining cream in a separate bowl to soft peaks, fold into praline mixture and refrigerate until firm (2-3 hours; this can be done 2-3 days ahead).
  • 03
  • Preheat oven to 150C. Bring cream, milk and vanilla to the simmer in a saucepan over medium-high heat. Whisk yolks, egg and sugar in a bowl to combine, pour cream mixture over, whisk to combine and set aside.
  • 04
  • Spread half the bread slices with a little praline mousse, then sandwich with remaining slices of bread. Cut into triangles, then layer in a 2-litre ovenproof dish, scattering with bitter chocolate as you go. Pour cream mixture over bread, allow to soak for 15 minutes, then scatter some of the praline shards over and a little demerara sugar and bake until golden and set (45-50 minutes). Stand for 15 minutes, then dust with icing sugar and serve warm with chocolate sorbet and extra praline shards.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Apr 2014

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