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. 

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

Chewy triple-ginger cookies


As much as we love the spiciness of a classic ginger snap, this chewy version ticks all the boxes. It's a triple-ginger whammy, with ground ginger, fresh ginger and candied ginger, while dark muscovado sugar adds a molasses undertone. For best results, buy a packet of ground ginger fresh for this recipe.

You'll need

160 gm softened butter 110 gm each dark muscovado sugar (see note) and raw caster sugar 60 gm honey 1 egg 330 gm plain flour 1 tsp bicarbonate of soda 1½ tbsp ground ginger ½ tsp each ground cinnamon and ground cloves 40 gm fresh ginger, finely grated 40 gm candied ginger, finely diced For coating: demerara sugar

Method

  • 01
  • Preheat oven to 180C. Beat butter, sugars and honey in an electric mixer until fluffy and pale (3-4 minutes). Scrape down sides of bowl, beat in egg, then sieve over dry ingredients and stir to combine. Squeeze as much juice as possible from fresh ginger into the dough (discard solids), add candied ginger and a pinch of salt and stir to combine.
  • 02
  • Roll heaped tablespoonfuls of mixture into balls, flatten slightly, then coat in demerara sugar. Place on oven trays lined with baking paper, leaving 5cm between each to allow for spread. Bake, swapping trays halfway to cook evenly, until dark golden around the edges (10-12 minutes). Cool on trays, then store in an airtight container until required. Cookies will keep for 5 days.

Note Dark muscovado sugar is an unrefined cane sugar with a molasses flavour and sticky texture. It's available from select delicatessens and supermarkets, or substitute dark brown sugar.


At A Glance

  • Serves 18 people
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At A Glance

  • Serves 18 people

Featured in

Aug 2014

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