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. 

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Kick off winter with a week of cheese tasting.

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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.

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.

Salt cod and bean soup


This Ecuadorian soup is typically served at Easter, and is ideal for a crowd. Traditionally 12 varieties of bean are used, representing the apostles, but use any mix you like, and whatever vegetables are in season. Look for salt cod that isn't too dry - a thick fillet or side is best. Very dry fish take more soaking. 

You'll need

450 gm (2½ cups) mixed dried beans, such as lima, kidney or cannellini beans, soaked overnight in cold water, and drained 60 ml (¼ cup) olive oil 2 white onions, chopped 5 garlic cloves, crushed 15 gm achiote paste (see note) 1½ tsp coarsely ground cumin seeds 500 ml (2 cups) milk 3 litres (12 cups) chicken stock 600 gm (½ small) butternut pumpkin, peeled, halved, seeded and diced 130 gm (2/3 cup) green lentils 130 gm (2/3 cup) long-grain white rice 900 gm boneless, skinless salt cod fillet, soaked overnight in 3 changes of water, drained and cut into 4cm-5cm chunks 120 gm (1 cup) frozen peas 1 zucchini, diced Chopped coriander, thinly sliced jalapeño chillies, quartered hard-boiled eggs and ground chilli, such as ancho chilli (optional), extra-virgin olive oil and lime wedges (optional), to serve

Method

  • 01
  • Boil beans in a large saucepan until just tender (20-25 minutes), then drain and set aside.
  • 02
  • Heat oil in a large casserole over medium heat, add onion and sauté until soft and translucent (10-12 minutes). Add garlic, stir until fragrant (2-3 minutes), then stir in achiote paste and cumin, and stir constantly until toasted (2-4 minutes). Add milk, 2 litres stock and cooked beans and simmer gently uncovered until beans are very tender (30-35 minutes). Add pumpkin, lentils and rice, and stir to combine, then add salt cod and remaining stock, and simmer until lentils, rice and cod are tender (15-20 minutes). Season to taste, stir in peas and zucchini, and cook until just tender (2-4 minutes). Remove salt cod from soup, break into bite-sized pieces, then return to soup.
  • 03
  • Ladle soup into bowls, top with coriander, jalapeños, hard-boiled egg and ground chilli, drizzle with olive oil and serve with lime wedges.

Achiote or annatto paste, made from the seeds of the annatto tree, is available online from Fireworks Foods (fireworksfoods.com.au). 


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Rich, dry pinot gris.

Featured in

Jul 2016

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