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. 

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.

The Bourbon, Tonka, Green Beacon Brewing, Fervor

The Bourbon, Sydney

The Bourbon, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week including The Bourbon, Tonka, Green Beacon Brewing, and Fervor.

SYDNEY
The Bourbon
Okay, so they're probably not gonna score a cameo on Treme any time soon for their fidelity to the true New Orleans, but the new-new Bourbon (pictured) definitely gets the Big Easy's more-is-more vibe right. Jumbo shrimp? Tick. Monster pork crackling as a bar snack? Tick. Beignets and pecan pie? Tick and tick. Epic pork cutlet covered in Woodford Reserve bourbon butter with greens smothered in bacon and more butter? Very big tick. And no, these aren't Heart Foundation ticks. It's open early, it's open late, it's open right now. Laissez les bons temps rouler. The Bourbon, 22 Darlinghurst Rd, Potts Point, NSW, (02) 9035 8888. PAT NOURSE

MELBOURNE
Tonka
The Coda team's latest food venture channels India in a large, clean-lined, high-ceilinged space with views across the railway towards the MCG. With a wine list by Travis Howe and co-owners Mykal and Kate Bartholomew leading the floor charge, the former Honky Tonks nightclub space is already operating with a reassuring, elegant aplomb. Add Adam D'Sylva's excellent, vibrantly flavoured food - a tuna tartare flecked with ginger and pomegranate and served with rice pappadums, Punjabi masala lamb cutlets, a luscious, deep-flavoured Goan fish curry, smoky, juicy chicken from the tandoor, sweet little silver leaf-topped gulab jamun - and there's a real feeling of a new day dawning for Indian cuisine in Melbourne. Tonka, 20 Duckboard Pl, Melbourne, Vic, (03) 9650 3155. MICHAEL HARDEN

BRISBANE
Green Beacon Brewing
You've got to admire a beery inner-city pit stop that eschews the funk of the deep fat-fryer in favour of fresh local seafood and decent cheese. At this microbrewery, it's more about what's in your glass than on your plate. But behind the wide warehouse roller door, alongside the stainless steel vats and taps, you'll also find dinky enamel dishes of fat, trawler-sourced prawns and wooden boards with Chouquette baguettes, La Vera Farmhouse cheddar, Milawa Blue and more. Pull up a glass-green stool to the shiny wooden counter - or if you're speedy, nab a berth at a no-frills wooden table - and taste the likes of a deliciously bitter Penny Porter or a hoppy, spicy-nosed Windjammer IPA while contemplating your next pour. Green Beacon Brewing, 26 Helen St, Teneriffe, Qld, (07) 3252 8393. FIONA DONNELLY

WESTERN AUSTRALIA
Fervor
Family get-togethers can be trying affairs, but expect good things when Paul and Bree Iskov host the inaugural Fervor dinner at Fair Harvest this Sunday. An idea conceived during the siblings' travels through Europe last year, Fervor is about native ingredients, sustainability, deliciousness and fun. Paul, sous-chef at Perth's Restaurant Amuse, recently returned home after staging everywhere from Noma to Coi and Pujol to D.O.M.; Bree is a seasoned hospitality pro. So what's for dinner? Count on the go-Aussie likes of Suffolk lamb breast with bunya nut, fermented riberries and crisp saltbush buds paired with wines and other drinks from artisan south-west producers. Dinner is $80pp (cash-only, folks) and bookings are essential: phone 0450 973 813 or email fervorfood@gmail.com. For more information on the venue see the Fair Harvest website. 426 Carters Rd, Margaret River, WA. MAX VEENHUYZEN

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