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.

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.

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.

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.

Ginger madeleines with spiced crème Anglaise


Much has been written about the joys of eating a madeleine still warm from the oven - and it's all true. These golden-brown beauties are spiked with a hint of ginger and are even better when dipped into chilled spiced crème Anglaise. Start this recipe up to a day ahead to rest and chill the batter, which helps it puff during cooking and gives an airy texture. Makes 24.

You'll need

120 gm butter, diced 3 eggs, at room temperature 100 gm white sugar 1 tbsp brown sugar 1 tbsp honey 175 gm plain flour, sieved 1 tsp baking powder 1 tbsp ground ginger ¼ tsp ground cinnamon For dusting: icing sugar   Spiced crème Anglaise 200 ml pouring cream 100 ml milk 1 tbsp finely grated ginger 1 star anise 1 vanilla bean, split and seeds scraped 3 egg yolks 2 tbsp each brown sugar and caster sugar

Method

  • 01
  • Melt butter in a saucepan over low heat, then cool to room temperature (2-3 minutes; butter should be liquid). Whisk eggs, sugars, honey and a pinch of salt in an electric mixer until pale and fluffy (4-5 minutes). Sift over flour, baking powder and spices, and fold to combine. Add butter a little at a time, folding to just incorporate between additions, then transfer to a disposable piping bag (with no nozzle) or a snap-lock bag and refrigerate to rest and chill (4 hours or overnight).
  • 02
  • For spiced crème Anglaise, bring cream, milk, spices, vanilla bean and seeds to the simmer in a saucepan over medium-high heat, set aside to infuse (5 minutes), then bring back to a simmer. Whisk yolks and sugars in a bowl until pale (2-3 minutes), then add cream mixture, whisking to combine. Return to pan and stir continuously over medium-high heat until mixture thickly coats the back of a spoon (4-5 minutes). Strain into a bowl, then refrigerate, whisking occasionally, until chilled. Cover and refrigerate until required.
  • 03
  • Preheat oven to 180C. Snip tip of piping bag or corner of snap-lock bag and pipe mixture into 2 buttered 12-cup madeleine moulds (do not spread). Bake until golden and cooked through (8-10 minutes), tap tray to release madeleines. Dust with icing sugar and serve warm with spiced crème Anglaise.

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At A Glance

Featured in

Oct 2015

Recipes (10 )

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