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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.

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.

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.

Watermelon, grilled tomato and coriander salad


Watermelon and feta are a classic combination. Here we've added charred tomatoes to add a great smoky, savoury flavour. Chill the watermelon for maximum crunch.

You'll need

400 gm cherry tomatoes 2 tbsp olive oil 1.2 kg watermelon, cut into thin wedges 250 gm feta, coarsely crumbled 1 cup (loosely packed) mint 1 cup (loosely packed) coriander ½ Spanish onion, thinly sliced 1 long green chilli, thinly sliced   Coriander and lemon dressing ½ tsp cumin seeds ½ tsp coriander seeds 1 cup (loosely packed) coriander ½ cup (loosely packed) mint 2 garlic cloves, finely chopped 1 lemon, juiced and rind finely grated 80 ml (1/3 cup) olive oil

Method

  • 01
  • For dressing, dry-roast cumin and coriander seeds until fragrant (30 seconds), then coarsely crush with a mortar and pestle. Pulse coriander, mint, garlic and lemon rind and juice in a food processor until combined, add oil and spices, and pulse to combine.
  • 02
  • Heat a char-grill pan over medium-high heat. Toss cherry tomatoes in a bowl with oil to coat, season to taste, then grill, turning occasionally, until blistered (1-2 minutes). Transfer to a bowl with 2 tbsp dressing, toss to coat and set aside.
  • 03
  • Arrange watermelon in a bowl or on a serving platter, spoon over tomatoes, scatter with feta, herbs, onion and chilli, drizzle with remaining dressing and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Feb 2016

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