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.

Ceviche en carretas


This soupy style of ceviche, found in Ecuador's coastal regions, is made to order at beachside carts (the carretas), usually with native black clams. We've used prawns here - clams would also work well in the mix. Unlike most ceviches, where prawns are added raw to the acidic juices of the marinade to "cook", here they are lightly boiled first and the stock is used in the marinade, along with a good splash of lime juice. The prawns can be chopped so the ceviche can be scooped up with fried tortillas or large corn chips. This ceviche, a great appetiser for a dinner party, is often served with tomato ketchup, which seems like an unusual condiment, but the sweetness of the sauce balances out the acid in the marinade.

You'll need

16 uncooked king prawns, heads removed, peeled, a handful of shells reserved 200 ml lime juice (from about 8 limes), or to taste Juice of ½ orange 1 green jalapeño chilli, finely chopped 1 Spanish onion, very thinly sliced ½ cup coarsely chopped coriander 2 ripe tomatoes, diced 1 avocado, sliced Large corn chips (optional) and tomato ketchup, to serve

Method

  • 01
  • Bring 1½ litres water and 2 tsp salt to the boil in a large saucepan, add prawn shells, return to the boil, then reduce heat and simmer until stock is flavoured (2-4 minutes). Strain, discarding shells, then return stock to pan, add prawns and simmer until opaque (1-2 minutes). Drain, reserving 250ml cooking liquid, and cool.
  • 02
  • Combine citrus juices and jalapeño with prawns and stock and refrigerate to chill (1-2 hours).
  • 03
  • Place onion, 250ml cold water and 3 tsp salt in a bowl and refrigerate to soften (5-7 minutes), then drain.
  • 04
  • Stir coriander into ceviche, top with diced tomato, avocado and onion, and serve with corn chips and ketchup.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Crisp young riesling.

Featured in

Jul 2016

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