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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.

Buttermilk waffles with cured ocean trout and fennel salad


We love the clean flavour of home-cured ocean trout, but shop-bought smoked salmon would work very nicely. Begin this recipe a day ahead to cure the trout.

You'll need

To serve: salmon roe (optional)   Cured ocean trout 120 gm caster sugar 80 gm sea salt flakes 40 ml gin ½ cup coarsely chopped dill Finely grated rind and juice of 1 lemon 800 gm piece of ocean trout, skin on, pin-boned   Buttermilk waffles 270 gm plain flour 2 tbsp each finely chopped dill and chives Finely grated rind of 1 lemon 2 tsp baking powder 1 tsp bicarbonate of soda 440 ml buttermilk, well shaken 2 eggs 100 gm butter, melted and cooled   Fennel salad 250 gm celeriac, cut into julienne, placed in acidulated water 1 baby fennel bulb, thinly sliced on a mandolin, placed in acidulated water, fronds reserved ¼ cup coarsely torn flat-leaf parsley 1 golden shallot, thinly sliced 1½ tbsp buttermilk 1½ tbsp extra-virgin olive oil 1 tsp each white wine vinegar and lemon juice, or to taste

Method

  • 01
  • For cured ocean trout, combine sugar, salt, gin, dill, rind and juice in a bowl and mix well to combine. Spread half the salt mixture in a container large enough to hold trout snugly. Place trout on top, then spread with remaining mixture, cover with plastic wrap and refrigerate to cure (overnight). Remove from salt mixture, brush off excess, pat dry and wrap tightly in plastic wrap and refrigerate until required. Cured trout will keep refrigerated for 5 days. Slice thinly off the skin just before serving.
  • 02
  • For buttermilk waffles, combine flour, herbs, rind, baking powder, bicarbonate of soda and 1 tsp sea salt in a bowl and make a well in the centre. Whisk buttermilk, eggs and melted butter in a separate bowl to combine, add to well in dry ingredients, mix to combine, then set aside to rest (30 minutes). Preheat a waffle iron and cook batter in batches, according to the manufacturer’s instructions, until golden and crisp (4-5 minutes) and keep warm.
  • 03
  • For fennel salad, drain celeriac and fennel and combine with parsley and shallot in a bowl. Whisk remaining ingredients in a separate bowl to combine, season to taste, drizzle over fennel mixture and toss to coat.
  • 04
  • To serve, pile slices of ocean trout on warm buttermilk waffles, top with fennel salad and roe and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Cool-climate chardonnay.

Featured in

Sep 2014

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