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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.

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.

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.

A Baker, Cutler & Co., Penfolds Magill Estate, Vincent

James Hird, Todd Garratt and Traci Trinder of Vincent

James Hird, Todd Garratt and Traci Trinder of Vincent

Our restaurant critics' picks of the latest and best eats around the country this week including A Baker, Cutler & Co., Penfolds Magill Estate, and Vincent.

CANBERRA
A Baker
The big changes in the capital this year aren't just on the hill. This new café/bar/eatery sits on the site at the NewActon pavilion formerly occupied by Flint restaurant, which was gutted by a fire in 2011, and it's definitely well on the way to lifting the local standard. The new venture's fittings gleam against the burn-scarred walls, while a smiling, savvy floor team hustles coffee and snacks. Braised white beans with cotechino and sage is the kind of standout that appears on a breakfast menu that also includes shakshuka-style baked eggs, fruit loaf with ricotta, both house-made, and some mighty fine canelés. At lunch and dinner there's the likes of the superb spaghettini with silverbeet, soft egg yolk, parmesan and melting, barely-there shavings of smoked and cured lamb's liver. For the more grazing-inclined, the edit is smart: South Coast oysters, charcuterie (porchetta and mustard fruits; rabbit rillettes with beetroot and rye), good bread baked in-house and the likes of Holy Goat's La Luna cheese. Get into it any way you can. A. Baker, NewActon Pavilion, unit 2, 15 Edinburgh Ave, Canberra, ACT, (02) 6287 6150. PAT NOURSE

MELBOURNE
Cutler & Co.
Ignoring the 'if it ain't broke don't fix it' homily, Andrew McConnell has shaken things up at Cutler & Co. with a renovation that drags his team of young chefs from behind the scenes and into the limelight with a new open kitchen colonising the former bar at the front of the restaurant. It gives good entrance - the flurry of white-jacketed activity, the exhaust system hidden behind a gorgeous laser-cut metal canopy, a vintage dentist's light converted to a heat lamp as a sculptural centrepiece - but also provides a new dining experience (kitchenside seating) and a lounge/bar area surrounding the kitchen. The menu now sports an extended list of small snacks to match the new lounge. There's brilliant grilled octopus coated with intense, terracotta-coloured fermented chilli, delicate breakfast radishes served with buffalo ricotta, just-spicy devilled crab in cos leaves and smoked trout sandwiched in lacy-thin layers of rye toast. Good stuff, and a good view too. Cutler & Co., 55-57 Gertrude St, Fitzroy, Vic, (03) 9419 4888. MICHAEL HARDEN

SOUTH AUSTRALIA
Penfolds Magill Estate
The rush is on to taste the initial five- and eight-course dégustation meals of new Magill Estate executive chef Scott Huggins. A good example of his intricate yet modest take on hero ingredients is Kangaroo Island marron, kept alive until seven minutes before table service. To capture optimum freshness, Huggins boils it for 90 seconds, removes the shell and bags the tail meat with butter before bathing it in 55C water for six minutes, then searing it in a hot pan before serving with three interpretations of artichokes. This is where the work of Scott's fiancée Emma McCaskill comes into play, in the newly created role of development chef - she extracts an especially rich purée, soaks the leaves in sugar syrup for 24 hours before frying them to a fragile crisp, and lightly pickles the hearts. These serve as an appropriately delicate foil for the slightly nutty notes of the marron tail. It's simple-seeming on the table but sublime stuff - a very impressive example of carefully refined cooking. Penfolds Magill Estate, 78 Penfold Rd, Magill, SA, (08) 8301 5551. DAVID SLY

SYDNEY
Vincent
Think less "Dutch ear amputee" and more "a hundred wines": vin cent. With its entirely French wine list, this brilliant new brasserie could, perhaps, be a product of an Arles side street but, in truth, its heritage is more mixed, coming as it does from James Hird, Todd Garratt and Traci Trinder - the team behind Woollahra Italian favourite Buzo. Cheese is the other focus. Chefs Garratt and Hird have spent the last year training in artisan cheesemaking and the fruits of their work are on display in a glass case by the kitchen, sharing shelf with the French cheeses they're also ageing and finishing themselves. On the plate, that dairy magic could equal baked Comté custard at the beginning of the meal, or yoghurt-soft Jersey milk curds with whey crackers and honey harvested from the roof to close. If you like wine, cheese or good times, this is the new restaurant for you. Vincent, 14 Queen St, Woollahra, NSW, (02) 8039 1500. PAT NOURSE

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