Healthy Eating

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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.

Berry soufflé crêpes with vanilla cream


A soufflé crêpe is a French double-whammy. The same technique could be applied to a host of seasonal fruit.

You'll need

180 ml milk 2 eggs, separated 60 gm caster sugar 20 gm plain flour 50 gm each strawberries and raspberries, coarsely puréed with 1 tbsp brandy, plus 100gm each extra raspberries and strawberry wedges, to serve 40 gm sieved icing sugar, plus extra for dusting 1 tbsp Cointreau 200 ml thickened cream Scraped seeds of ½ vanilla bean   Brown sugar crêpes 120 gm plain flour 35 gm brown sugar Scraped seeds of ½ vanilla bean 330 ml milk 2 eggs 50 gm melted butter, plus extra for brushing 80 ml beer

Method

  • 01
  • Bring milk to a simmer in a saucepan over medium-high heat. Whisk yolks and half the sugar in a bowl to combine, then whisk in flour. Add milk, whisking continuously, then return to pan over medium heat and whisk continuously until thick and bubbling (1-2 minutes). Place in a bowl, cover directly with plastic wrap and cool, then whisk in puréed berries. Stand at room temperature.
  • 02
  • For crêpes, combine flour, sugar, vanilla seeds and a pinch of salt in a bowl and make a well in the centre. Whisk milk, eggs and butter in a bowl, gradually add to flour mixture, whisking until very smooth, then whisk in beer. Transfer to a jug, cover with plastic wrap and set aside at room temperature for 1 hour to rest.
  • 03
  • Preheat oven to 220C. Heat a 21cm crêpe pan over medium-high heat, brush with melted butter, then pour in 60ml crêpe batter, swirling pan to spread evenly over base. Cook until golden on the base (1-2 minutes) and bubbles appear on the surface, then turn and cook other side (30 seconds). Transfer to a tray lined with baking paper wipe out pan with paper towels and repeat with remaining batter, reserving in a single layer.
  • 04
  • Whisk eggwhites in a clean bowl with a pinch of salt to soft peaks. Gradually add remaining caster sugar and whisk to soft glossy peaks, then fold into strawberry mixture. Spread half of each crêpe with strawberry mixture, leaving a 1cm border, fold crêpe over and transfer to a baking tray lined with baking paper. Brush with melted butter, dust heavily with icing sugar and bake until puffed and cooked through (8-10 minutes).
  • 05
  • Combine remaining berries in a bowl with 20gm icing sugar and liqueur, and stand to macerate. Whisk cream, remaining icing sugar and vanilla seeds in a bowl to soft peaks. Serve hot soufflé crêpes dusted with icing sugar and topped with whipped cream and macerated berries.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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