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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

Lemon dream

"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."

Sesame breadsticks


These breadsticks would be great served with cured meats and a wedge of aged cheese.

You'll need

2 tsp brown sugar ½ tsp dried yeast 185 gm (1¼ cups) plain flour 2 tsp vegetable oil 1 egg yolk, whisked with 1 tsp water 2 tbsp sesame seeds and 1 tbsp sea salt flakes

Method

  • 01
  • Combine sugar, yeast and 125ml lukewarm water in a bowl, then set aside until mixture bubbles (5 minutes). Add flour, oil and ½ tsp fine sea salt and mix to combine, then turn out onto a work surface and knead to a smooth dough, dusting with a little extra flour if dough is too sticky. Transfer to a bowl, cover and set aside to prove until doubled in size (1 hour).
  • 02
  • Preheat oven to 170C. Divide dough in half, then roll each to a 26cm-long, 5mm-thick rectangle. Cut into 5mm-thick strips and transfer to 2 oven trays lined with baking paper. Brush with egg yolk and scatter liberally with sesame seeds and sea salt to season. Set aside to prove (10 minutes), then bake until puffed and golden (15-18 minutes). Set aside to cool. Bread sticks are best eaten the day they are made.

At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

Featured in

Dec 2014

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