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.

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.

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.

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.

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.

Blood orange and buttermilk jelly


Start this a day ahead to set the jelly.

You'll need

500 ml (2 cups) freshly squeezed blood orange juice 280 gm caster sugar 7 titanium-strength gelatine leaves 50 ml milk Finely grated rind of 1 lemon 150 ml buttermilk, well-shaken 3 blood oranges, segmented 250 gm strawberries (about 1 punnet), hulled and cut into wedges 120 gm raspberries (about 1 punnet) 50 ml moscato 2 tsp pure icing sugar, sieved

Method

  • 01
  • Stir juice, 240gm sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, then transfer to a sieve lined with muslin placed over a deep bowl and leave to strain (1-2 hours; don’t press the pulp). Meanwhile, soften 5 gelatine leaves in a bowl of cold water (5 minutes). Transfer strained juice mixture to a saucepan (discard pulp) and warm over medium-high heat, squeeze excess water from gelatine, add to pan, stir to dissolve then strain into a 1.75-litre mould and refrigerate until set (3-4 hours).
  • 02
  • Soften remaining gelatine in a bowl of cold water (5 minutes). Bring milk, rind and remaining sugar to a simmer in a saucepan over medium-high heat, stirring to dissolve sugar, then remove from heat. Squeeze excess water from gelatine, add to pan and stir to dissolve, then add buttermilk and whisk to combine. Cool slightly, then pour onto set blood orange jelly and refrigerate to set (overnight).
  • 03
  • Combine orange segments, strawberries, raspberries and moscato in a bowl with icing sugar and stand for 10 minutes to macerate.
  • 04
  • To serve, briefly dip mould into a large bowl of hot water, then loosen around the sides by gently pulling jelly with a finger to break the vacuum. Place a serving plate on top of mould and invert. Carefully remove mould and serve with blood orange and raspberry salad.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Sep 2014

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