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.

Blood orange and hazelnut cake


This is a beautiful cake - both in flavour and appearance - that puts seasonal blood oranges on full display.

You'll need

300 gm unsalted butter, softened 400 gm caster sugar Finely grated rind and juice of 2 lemons and 2 blood oranges 255 gm hazelnut meal 165 gm fine polenta 6 eggs 125 gm Greek-style yoghurt, plus extra to serve 150 gm (1 cup) plain flour   Blood orange topping 220 gm (1 cup) caster sugar 125 ml (½ cup) blood orange juice 2 blood oranges, unpeeled, thinly sliced, seeds discarded

Method

  • 01
  • For blood orange topping, stir sugar and blood orange juice in a saucepan over medium heat until sugar dissolves, add blood oranges slices and simmer until tender (10-12 minutes). Set aside to cool, then drain, reserving syrup, and arrange orange slices in the base of a buttered 26cm diameter cake tin lined with baking paper. Pour 100ml of the syrup over and set aside.
  • 02
  • Preheat oven to 180C. Beat butter, sugar and rinds in an electric mixer until pale (2-3 minutes). Combine hazelnut meal and polenta in a bowl, add half to the butter mixture and mix on low speed to combine. Add eggs one at a time, mixing to combine and scraping down sides of bowl between each addition. Add remaining hazelnut meal mixture, juices, yoghurt and flour, and stir gently to combine. Carefully spoon mixture into cake tin over oranges and syrup and spread gently to cover evenly, smooth top, then bake until golden and a skewer inserted withdraws clean (50 minutes to 1 hour; cover with foil if cake colours too quickly). Set aside to cool briefly (10 minutes), then turn out carefully onto a wire rack to cool to room temperature. Serve with remaining syrup, warmed, and extra yoghurt. It will keep in an airtight container for up to 4 days.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Sep 2014

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