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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.

Potato croquettes stuffed with anchovy butter


These are seriously lovely, especially when the unexpected butter stuffed inside comes running down your chin. Should you have some spare shepherd's pie filling left, it makes an awesome filling in these as well.

You'll need

600 gm floury potatoes, scrubbed 4 eggs 150 gm butter, softened 6 garlic cloves, finely grated 8 anchovy fillets ¼ cup finely chopped flat-leaf parsley Finely grated rind of 1 lemon For dusting: plain flour 210 gm (3 cups) fresh fine breadcrumbs For deep-frying: vegetable oil

Method

  • 01
  • Cover potatoes with plenty of cold salted water in a large saucepan and bring to the boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender (15-20 minutes). Drain and cool for 5 minutes, then peel and press through a potato ricer or a sieve. Add 1 lightly whisked egg, stir to combine and season to taste.
  • 02
  • Meanwhile, mash butter, garlic, anchovy fillets, parsley and lemon rind with a fork in a bowl until well combined, then refrigerate until required if not using straight away.
  • 03
  • Divide potato mixture into 12 equal portions. Take a teaspoonful of butter mixture and wrap a portion of potato around it, rolling to form a seamless ball, and set aside. Repeat with remaining potato and butter.
  • 04
  • Whisk remaining eggs and a little water in a bowl until combined. In a separate bowl combine flour and season with a little salt and pepper, and place breadcrumbs in another bowl. Dust potato croquettes in flour, then roll in eggwash, and then coat in breadcrumbs, shaking off excess in between. Set aside.
  • 05
  • Heat vegetable oil in a large deep saucepan or a deep-fryer to 180C. Deep-fry croquettes in batches, turning occasionally, until golden brown (2-3 minutes; be careful, hot oil will spit). Drain on paper towels and serve hot.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Fino Sherry.

Featured in

Aug 2014

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