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.

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.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

The Hawaiian


Is Hawaiian pizza your guilty pleasure? If so, this one's for you. Inspired by Bar Brosé's "late-night sandwich", this is all about tangy pineapple pickle and excellent leg ham and Gruyère. Chef Analiese Gregory adds 'nduja to her touchstone toastie - a sure-fire way to amp up the spice factor if the fancy takes you. 

You'll need

150 gm softened butter ½ tsp smoked paprika Pinch of ground cayenne 12 thick slices wholemeal or rye sourdough Dijon mustard, for spreading 300 gm Gruyère (preferably Comté), thinly sliced 12 thick slices leg ham off the bone Coriander cress (optional), to serve   Pineapple relish 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 long red chilli, thinly sliced 1 tsp coarsely crushed coriander seeds 500 gm pineapple (about ½ small pineapple), peeled, coarsely chopped 125 ml (1/2 cup) white wine vinegar 2 tbsp caster sugar

Method

  • 01
  • For pineapple relish, heat oil in a saucepan over medium-high heat, add onion, garlic and chilli and sauté until onion is translucent (4-5 minutes). Stir in coriander seeds until fragrant, then add remaining ingredients and 125ml water. Season to taste, bring to the boil, reduce heat to medium and simmer until jammy (10-12 minutes). Transfer to an airtight container and cool to room temperature. Pineapple relish will keep refrigerated for 2 weeks.
  • 02
  • Preheat a sandwich press. Combine butter and spices in a bowl and season to taste. Spread bread with spiced butter, place half the slices butter-side down and spread with mustard, then layer with half the cheese, then ham and relish, then remaining cheese and sandwich with remaining bread slices butter-side up and toast in sandwich press (3-4 minutes). Serve scattered with cress.

At A Glance

  • Serves 6 people
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Signature Collection

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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 6 people

Drink Suggestion

Perfumed hoppy Pacific ale.

Featured in

Sep 2016

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