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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.

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.

Japanese-style onion pickles with crumbed pork and curry


Curry, or "kare", is a big favourite in Japan. This combination of curry, fried golden pork and punchy pickles hits the spot - just add cold beer. Start this recipe at least 10 days ahead to make the pickles.

You'll need

2 garlic cloves, grated 2 tbsp soy sauce 1 tbsp mirin 350 gm pork shoulder, thinly sliced For dipping: seasoned plain flour 2 eggs, lightly beaten 200 gm (2 cups) panko crumbs For deep-frying: vegetable oil To serve: steamed rice, and blanched carrots and peas   Japanese-style onion pickles 10 salad onions, trimmed and halved 25 gm sea salt flakes 200 ml white wine vinegar 200 gm caster sugar 1 long red chilli, split lengthways   Japanese curry 2 tbsp peanut oil 1 onion, thinly sliced 1 tbsp finely grated ginger 5 garlic cloves, finely chopped 1½ tbsp curry powder 2 tbsp plain flour 600 ml chicken stock 40 ml soy sauce ½ tbsp brown sugar 2 tsp rice wine vinegar ½ tsp garam masala

Method

  • 01
  • For pickles, toss onions and salt in a bowl. Transfer to a container that holds them snugly, cover with baking paper, then weight with a heavy plate and set aside for 24 hours to release some of their juice. Remove weight and set aside covered with a lid to ferment (3-5 days), stirring once each day. Onions will be fermented when translucent and slightly softened. Rinse briefly under cold running water and pat dry with paper towels. Combine vinegar, 400ml water, sugar and chilli in a saucepan over medium heat, stir until sugar dissolves and set aside to cool. Layer onions into a 1-litre jar, pour liquid over, seal and refrigerate for 5 days to infuse. Pickled onions will keep refrigerated for 6 weeks.
  • 02
  • For pork, combine garlic, soy and mirin in a bowl, add pork and toss to coat. Transfer to a container and marinate for 8 hours or overnight. Dust pork in seasoned flour, dip in egg, then press into panko crumbs to coat both sides, shaking off excess in between each dipping. Place on a tray lined with baking paper, cover and refrigerate until required.
  • 03
  • For curry, heat peanut oil in a saucepan over medium-high heat and sauté onion until tender (5-7 minutes), then add ginger and garlic and sauté until soft (1-2 minutes). Add curry powder, stir until fragrant, then stir in flour and cook until sand-coloured (1-2 minutes). Gradually whisk in stock, then add soy sauce and sugar, and simmer, whisking occasionally, for flavours to develop (8-10 minutes). Stir in vinegar and garam masala, and keep warm.
  • 04
  • Heat oil in a large saucepan over medium heat to 180C. Fry crumbed pork in batches, turning occasionally, until cooked through (2-3 minutes). Drain on paper towels and serve with curry, rice, carrots, peas and onion pickles.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

The yeasty, briny tang of a good fino Sherry.

Featured in

Jul 2015

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