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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.

Cherry, almond and yoghurt tart


The base of this tart is brioche-like in texture, with a beautifully buttery flavour. Drained yoghurt adds tang, while end-of-season cherries are a no-brainer in this mix. That said, other in-season fruits could be lovely - plums would be beautiful, too, or as the  weather cools, apples. Begin this recipe a day ahead to drain the yoghurt.

You'll need

350 gm Greek-style yoghurt, plus extra to serve 160 gm honey, plus extra to serve Scraped seeds of 1 vanilla bean 350 gm (2⅓ cups) plain flour 7 gm (1 sachet) dried yeast 2 tbsp milk 1 egg 1 egg yolk 110 gm softened butter, diced 250 gm cherries, halved and pitted, plus extra whole cherries to serve   Almond praline 50 gm honey 50 gm caster sugar 60 gm roasted almonds 1 tsp rosewater

Method

  • 01
  • Stir yoghurt and 80gm honey in a bowl to combine, then transfer to a sieve lined with muslin placed over a bowl. Cover with plastic wrap and refrigerate overnight to drain. Transfer drained yoghurt to a bowl, stir in vanilla seeds, cover and refrigerate until required. Reserve 80ml of the whey and discard remaining.
  • 02
  • For almond praline, stir honey, sugar and 2 tbsp water in a saucepan over medium-high heat until dissolved, then cook, without stirring, until caramelised (4-5 minutes). Remove from heat, stir in almonds, rosewater and a pinch of salt, then tip onto a well-oiled baking tray and stand to set. Break into rough pieces, then process to coarse crumbs in a food processor. Store in an airtight container until required. Praline can be made several days ahead.
  • 03
  • Combine flour, yeast and a pinch of salt in an electric mixer fitted with a dough hook and mix well. Gently warm reserved whey and remaining honey in a small saucepan over low heat. Remove from heat and whisk in milk, egg and yolk. With mixer on low-medium speed, add egg mixture to flour and mix to combine (a little flour will remain at the bottom of the bowl). On medium speed, gradually add butter and knead until smooth and glossy, scattering in a little extra flour if needed to help the dough move around the bowl (2-3 minutes). Transfer to a buttered bowl, turn to coat and cover with plastic wrap. Stand in a warm place until doubled in size (1½-2 hours). You can make the dough the night before and refrigerate it. Bring to room temperature before rolling.
  • 04
  • Preheat oven to 200C. Roll dough on a lightly floured surface to a rough 35cm x 15cm oval. Place on a baking tray lined with baking paper and prick all over with a fork. Spread drained yoghurt evenly on top, leaving a 2cm border. Scatter with ¼ cup praline then cherries. Brush edges with eggwash (see cook’s notes p184), scatter top with sugar and another 1 tbsp praline. Bake until golden brown and cooked through (25-30 minutes). Serve warm or at room temperature with remaining praline, extra yoghurt and cherries.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Bright cherry and apple cider.

Featured in

Mar 2016

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