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.

Black Forest chocolate roulade


Sour cherries add a lovely fresh tart note to this roulade. Fresh cherries will work here, too, if you can find them, and make a sugar syrup in place of the jarred syrup used here. This roulade is adapted from a recipe by food writer Gretta Anna Teplitzky.

You'll need

200 ml thickened cream 200 gm crème fraîche 40 gm (¼ cup) pure icing sugar Dutch-process cocoa, for dusting   Sour-cherry syrup 680 gm (1 jar) sour cherries in syrup, drained, syrup reserved 80 gm caster sugar   Roulade sponge 200 gm dark chocolate (60%-68% cocoa solids) 6 eggs, separated 300 gm caster sugar

Method

  • 01
  • For sour-cherry syrup, combine cherry syrup and sugar in a saucepan over high heat, stir to dissolve sugar, then bring to the boil and cook until syrup coats the spoon (10-15 minutes). Set aside to cool, then refrigerate until chilled (1 hour).
  • 02
  • For roulade sponge, preheat oven to 190C and butter and line a 20cm x 30cm Swiss roll pan with baking paper. Melt chocolate and 80ml water in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Meanwhile, whisk yolks and sugar in an electric mixer until pale and creamy, and whisk eggwhites in a separate bowl until soft peaks form. Fold chocolate mixture into yolk mixture, then fold in eggwhite in batches. Spread batter gently in prepared baking tray and bake until a skewer withdraws clean (25-30 minutes). Remove from oven, cover with a slightly damp tea towel for 5 minutes, then refrigerate in tray placed on a wire rack until cool (20-30 minutes).
  • 03
  • Dust cocoa over a large sheet of baking paper placed on 2 overlapping larger pieces of plastic wrap. Invert cake onto cocoa powder, remove tray and peel off baking paper. Spoon three-quarters of the cherries over sponge and combine remaining with some of the cherry syrup to serve on the side (any remaining syrup can be reserved for another use, such as drizzling over fruit salads and ice-cream).
  • 04
  • Whisk cream, crème fraîche and icing sugar in a bowl to firm peaks, then spread it over the cherries and sponge, leaving a 1cm border. Rolling away from you, and using the plastic wrap to lift and roll over, wrap the roulade until into a log shape (you may need someone to help you hold it in place as you roll; the sponge is delicate and will crack a little but firms up in the fridge), then gently twist the ends of the plastic wrap to secure. Refrigerate roulade on a plastic tray until well chilled and firm (1-2 hours). Dust generously with cocoa, cut into thick slices and serve with extra cherries in syrup. This roulade is best served on the day it’s made.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Mar 2016

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