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.

Caramel brioche buns


What's not to love about buttery brioche with a centre of warm caramel? Although it's tempting to devour them straight out of the oven, the caramel will be hot so let them cool a little. A bowl of crème fraîche served alongside would be a delicious addition.

You'll need

500 gm (3⅓ cups) plain flour 50 gm caster sugar 5 gm (1¾ tsp) dried yeast 200 ml lukewarm milk 2 eggs, at room temperature 100 gm softened butter, coarsely chopped 1 egg yolk, lightly beaten with 1 tbsp milk Slivered almonds, for scattering, and icing sugar, for dusting   Salted caramel 350 gm caster sugar 110 ml pouring cream 110 gm butter, diced

Method

  • 01
  • For salted caramel, stir sugar and 80ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until dark caramel (5-6 minutes). Remove from heat, add cream, butter and 1½ tsp sea salt flakes, and swirl to combine. Pour half into a heatproof container and freeze, stirring occasionally, until of rollable consistency (15 minutes), then roll into 10 balls the size of cherry tomatoes and freeze until required. Reserve remaining caramel at room temperature.
  • 02
  • Combine flour, sugar, yeast and ½ tsp sea salt flakes in an electric mixer fitted with a dough hook. Add milk and eggs and mix on medium speed to combine. Gradually add butter and knead until shiny and elastic (4-5 minutes). Transfer to a lightly buttered bowl, cover and stand in a warm place until doubled in size (1½-2 hours). Knock back dough, divide into 10 pieces and, working with a piece at a time, flatten into rounds. Place a caramel ball in the centre, then bring the dough up around, and pinch firmly to seal so the caramel doesn’t leak out while baking. Roll into balls and place on a baking tray lined with baking paper, leaving 5cm between each. Cover loosely with plastic wrap and set aside in a warm place until risen by half (30 minutes).
  • 03
  • Preheat oven to 180C. Brush brioche buns with eggwash, scatter with slivered almonds and bake until golden brown (15-20 minutes). Cool briefly on a wire rack and dust with icing sugar. Warm the reserved caramel over low heat and serve with warm brioche buns.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Strong coffee (and perhaps a small glass of muscat)

Featured in

April 2016

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