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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.

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.

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.

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.

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.

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.

Kimchi mandu in broth


The kimchi imparts a beautiful complex flavour to the tiny mandu floating in a heart-warming broth.

You'll need

40 gm mung bean sprouts 100 gm coarsely minced pork 50 gm cabbage kimchi, drained, excess liquid squeezed out and finely chopped, plus extra to serve 50 gm firm tofu, coarsely chopped, excess liquid squeezed out 3 tsp finely grated ginger 1 garlic clove, finely grated 1 spring onion, thinly sliced, plus extra, to serve 2 tsp each sesame oil and soy sauce 3 eggs, 1 lightly beaten, 2 separated 30 gow gee dumpling wrappers 2 tbsp vegetable oil   Short-rib broth 500 gm beef short rib, trimmed 50 ml soy sauce, plus extra to taste 50 gm ginger, thickly sliced 6 spring onions, coarsely chopped 1 onion, quartered 1 garlic head, halved 1 cassia quill (see note)

Method

  • 01
  • For short-rib broth, bring ingredients and 3.5 litres cold water to the simmer in a large saucepan over medium-high heat, skim scum from surface, reduce heat to low-medium and simmer gently until meat is falling from the bone (1-1½ hours). Remove meat and set aside, then strain broth into a clean pan (discard solids). Skim fat from surface and season to taste with extra soy sauce and ground white pepper. Shred beef, return meat to broth and keep warm.
  • 02
  • Blanch bean sprouts until just wilted (30 seconds), drain, refresh, then drain well again, squeezing out excess moisture. Combine in a bowl with pork, kimchi, tofu, ginger, garlic, spring onion, sesame oil, soy sauce and half the beaten egg, and season to taste. Place a half-tablespoonful of kimchi mixture in the centre of each dumpling wrapper, brush edges lightly with remaining beaten egg, fold wrapper over kimchi mixture to form a half-moon and press edges to seal, squeezing out any air. Brush one corner lightly with egg, bring corners together and press to seal. Place mandu in a single layer on a tray and refrigerate until required.
  • 03
  • Lightly whisk yolks and whites in separate bowls, and season both to taste. Heat 1 tbsp oil in a frying pan, add egg yolks and cook until set (2-3 minutes), then transfer to a plate and thinly slice. Repeat with remaining oil and eggwhites.
  • 04
  • Place kimchi mandu in a single layer in a steamer lined with muslin and steam over a saucepan of boiling water until cooked through (7-8 minutes). Divide among bowls, top with egg yolk and eggwhite slices and spring onion, ladle the broth in and serve hot with extra kimchi.

Note If cassia quills are unavailable substitute with a cinnamon quill.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Dry amontillado Sherry.

Featured in

Jul 2014

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