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.

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.

Toasted muesli with roast rhubarb and strawberries


This crunchy wholegrain granola is at its best served with a warm spiced milk or almond milk - try an infusion of cinnamon, cardamom and star anise, along with a vanilla bean. A dollop of thick natural yoghurt and the warm roast rhubarb rounds things out nicely.

You'll need

130 gm coconut oil 150 ml maple syrup 1 tsp vanilla-bean paste 180 gm (2 cups) rolled oats 100 gm (½ cup) each rolled barley and rolled spelt 100 gm (½ cup) pepitas 80 gm (½ cup) almonds, coarsely chopped 75 gm (½ cup) sunflower seeds 20 gm (1 cup) puffed millet 70 gm pistachios 25 gm (½ cup) coconut flakes Finely grated rind of 1 orange and ½ lemon   Roast rhubarb and strawberries 500 gm rhubarb, cut into 5cm lengths 220 gm (1 cup) raw caster sugar Juice of 1 orange and ½ lemon ½ tsp finely grated ginger 200 gm strawberries, hulled and quartered

Method

  • 01
  • Preheat oven to 150C. Melt coconut oil in a saucepan over low heat, add maple syrup and vanilla paste, stir and set aside.
  • 02
  • Combine dry ingredients, except pistachios and coconut flakes, and rind in a large bowl, pour maple syrup mixture over, stir to coat evenly, then spread over a baking tray lined with baking paper. Roast, stirring occasionally, until golden and evenly toasted (40-45 minutes). While still warm, press flat with a palette knife (this helps form clusters) and cool on tray. Coarsely crumble into clusters, then combine in a bowl with pistachios and coconut. Store in an airtight container until required. Muesli will keep for 2 weeks in the pantry.
  • 03
  • For roast rhubarb and strawberries, preheat oven to 200C. Combine ingredients, except strawberries, in a bowl, then spread over a roasting pan and roast until rhubarb is tender, but still holding shape (10-15 minutes). Add strawberries while still warm, stir and serve immediately with toasted muesli, spiced milk and yoghurt.

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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