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Finalists for Bar of the Year 2018
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Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
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These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
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The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
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Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
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Finalists for Maitre D' of the Year 2018
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The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Beetroot-cured ocean trout with buttermilk and soft herbs


While smoked salmon is a popular breakfast side dish, we also love the lighter flavour of home-cured ocean trout, especially with buttery toast, soft-boiled eggs and a drizzle of buttermilk dressing. Begin this recipe a day ahead to cure the trout.

You'll need

2 tsp fennel seeds 1/3 cup finely chopped soft herbs, such as chervil, dill, chives and flat-leaf parsley Finely grated rind of 1 lemon and ½ orange For brushing: Dijon mustard 80 ml (1/3 cup) buttermilk 1½ tbsp extra-virgin olive oil 1 tbsp lemon juice, or to taste To serve: watercress sprigs, salmon roe (optional), soft-boiled eggs, soft-herb salad and buttered toast   Beetroot-cured ocean trout 250 gm each raw caster sugar and rock salt 2 beetroot, coarsely grated ½ cup each coarsely chopped fennel tops and dill Finely grated rind of 1 lemon 50 ml gin 1 side ocean trout (1.2kg), skin off, pin-boned

Method

  • 01
  • For beetroot-cured ocean trout, combine all ingredients, except trout, in a bowl. Spread half the mixture in the base of a non-reactive container large enough to fit trout snugly, place trout on top and spread remaining mixture over. Cover and refrigerate overnight to cure. Remove trout from cure, brush off any remaining mixture and pat dry with paper towels.
  • 02
  • Toast fennel seeds in a small pan until fragrant (30 seconds), then crush with a mortar and pestle. Transfer to a bowl, add herbs and rinds, and mix well.
  • 03
  • Brush trout lightly with mustard, scatter herb mixture over and press into trout, then refrigerate until required.
  • 04
  • Whisk buttermilk, olive oil and lemon juice in a bowl to combine and season to taste. Scatter trout with watercress and salmon roe and serve with dressing, soft-boiled eggs, a soft-herb salad and with buttered crusty toast alongside.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

May 2014

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