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.

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.

Grilled salmon chops with asparagus and lemon relish


This recipe perfectly illustrates the power of simplicity - the key to success is super-fresh, high-quality ingredients. Although purists may argue that a salmon cutlet isn't technically a chop, naysayers will be silenced once they tuck into this bright-flavoured dish.

You'll need

3 bunches asparagus, tough ends trimmed For brushing and drizzling: olive oil 4 salmon cutlets (about 220gm each)   Lemon relish 1 tbsp white wine vinegar 1 golden shallot, very finely diced ½ garlic clove, finely grated 1 lemon, plus juice of ½ 25 ml extra-virgin olive oil 25 ml lemon-infused extra-virgin olive oil 2½ tbsp coarsely chopped flat-leaf parsley

Method

  • 01
  • For lemon relish, combine vinegar, shallot and garlic in a bowl, then stand for shallot to soften and flavour to mellow (8-10 minutes). Trim ends from lemon (discard), then halve lengthways. Cut each half into quarters, then slice each wedge very thinly, discarding seeds. Add to shallot mixture, stir in extra-virgin olive oils, season to taste and set aside until required. Just before serving, stir in parsley.
  • 02
  • Heat a barbecue or char-grill pan to high. Drizzle asparagus with a little oil, season to taste and grill, turning occasionally, until just tender (2-3 minutes).
  • 03
  • Brush salmon lightly with oil, season to taste and grill, turning once, until browned on each side and cooked to your liking (1-2 minutes for medium-rare). Serve with grilled asparagus and lemon relish.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Barrel-fermented sauvignon blanc.

Featured in

Jan 2016

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