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.

Cherry Ripe pavlova


This layered pav channels the Cherry Ripe - coconut, sweet cherries and chocolate - with a slug of booze added for festive cheer. It's beautifully delicate and will crumble and crack, but this is all part of its charm. You can make the meringues and cherry ripple in advance, and assemble the dessert just before serving.

You'll need

300 gm double cream 300 ml pouring cream 50 ml coconut liqueur, or to taste 1½ tbsp each brown sugar and sieved icing sugar Scraped seeds of 1 vanilla bean or 1 tsp vanilla extract To serve: cherries, toasted coconut flakes, shaved milk chocolate and shaved dark chocolate   Coconut meringue 260 gm eggwhites (about 7), at room temperature 320 gm caster sugar 80 gm brown sugar 2 tbsp cornflour 2 tsp white vinegar 140 gm moist coconut flakes   Cherry ripple 220 gm (1 cup) caster sugar 1 tbsp liquid glucose Scraped seeds of 1 vanilla bean 400 gm pitted cherries (about 450gm unpitted), coarsely chopped Juice of 1 lemon

Method

  • 01
  • For coconut meringue, preheat oven to 130C (no fan). Grease two 22cm springform cake tins and line the bases and sides with baking paper. Whisk eggwhites and a pinch of salt in an electric mixer until soft peaks form (1-2 minutes), then gradually add caster sugar in a steady stream, whisking to combine. Meanwhile, process brown sugar and cornflour in a food processor to combine, then gradually add to eggwhites and whisk until firm and glossy (3-4 minutes). Whisk in vinegar, then fold in coconut. Divide evenly into prepared cake tins and bake, swapping and turning occasionally, until meringue is crisp and dry to touch (1¼-1½ hours). Turn off heat and leave meringues in oven with the door slightly ajar to cool completely (1 hour). Carefully remove from tins, peel away baking paper – they will be very fragile and may crack a little, but this is okay – and store in individual airtight containers (do not stack). Meringues can be made a day ahead.
  • 02
  • Meanwhile, for cherry ripple, stir sugar, glucose, vanilla and 120ml water in a saucepan over medium-high heat until sugar dissolves, then add cherries and bring to the boil. Cook until cherries are tender and liquid reduces to a syrup (15-20 minutes), then stir in lemon juice, transfer to a container and refrigerate until chilled. Cherry ripple can be made a week in advance.
  • 03
  • Just before serving, whisk creams, liqueur, sugars and vanilla in an electric mixer to soft peaks, then fold in two-thirds cherry ripple to form a ripple effect. To assemble, place one meringue on a serving platter, spread with two-thirds cream mixture, top with remaining meringue then remaining cream. Pile on cherries, scatter with toasted coconut flakes and shaved chocolate, drizzle with remaining cherry ripple to taste and serve pavlova cake immediately.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Dec 2015

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