Healthy Eating

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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. 

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.

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.

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.

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.

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.

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.

New England-style clam chowder


The New England clam chowder gets a modern makeover as this year marks our 50th birthday. There are many varieties of chowder in the US, but the New England style is a favourite. Crackers can be crumbled in to thicken it, or you can just dip them in as you go.

You'll need

40 gm butter, coarsely chopped 200 gm rindless bacon, chopped 2 celery stalks, finely chopped 1 onion, finely chopped 120 ml dry white wine 1 kg clams, soaked in cold water for 1 hour to remove grit 750 ml (3 cups) chicken stock 750 gm Desiree potatoes (about 3), quartered and thickly sliced 125 ml (½ cup) pouring cream 1 dried bay leaf 2 skinless bream fillets (400gm), pin-boned and cut into 3cm-4cm pieces 12 scallops, white muscle trimmed 2 tbsp coarsely chopped flat-leaf parsley, plus extra to serve Saltine crackers, to serve

Method

  • 01
  • Melt butter in a large saucepan over high heat. Add bacon, celery and onion, and sauté until vegetables are softened (about 10 minutes).
  • 02
  • Meanwhile, bring wine to the boil in a separate large saucepan, add clams, cover with a lid and cook, shaking pan occasionally, until the clams open (2-3 minutes). Strain through a fine sieve, set clams aside to cool briefly and add cooking liquid to the bacon mixture along with the stock. Remove the clam meat from most of the shells, reserving a few in their shells for garnish.
  • 03
  • Bring stock mixture to the boil over mediumhigh heat, add potato, cream and bay leaf, and simmer uncovered until potato is tender, coarsely breaking it up with a wooden spoon towards the end of cooking (15-20 minutes). Add bream, reduce heat to medium and simmer chowder uncovered until bream is almost cooked through (4-5 minutes). Add scallops and simmer until almost cooked (1 minute), then stir in parsley and reserved clams and clam meat and season to taste. Scatter with extra parsley and serve hot with saltine crackers for dipping or breaking into chowder.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2016

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