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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. 


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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

Pea and ham soup

Brae, Two Sticks, Papa Jacks, Long Summer Table

Brae, Birregurra, Victoria

Brae, Birregurra, Victoria

Our restaurant critics' picks of the latest and best eats around the country this week including Brae, Two Sticks, Papa Jacks, and Long Summer Table.

Dan Hunter is back. He's also two hours closer to Melbourne than his former digs at Dunkeld's Royal Mail Hotel, and taking full advantage of the extensive vegetable patches and orchards that came with his purchase of pioneering paddock-to-plate restaurant Sunnybrae. The new streamlined name, Brae, is perfectly in sync with Hunter's reinvention of the place, acknowledging its history but adding a modern, clean-lined context. The dining room, designed by architects Six Degrees, is a calm, elegant space with muted charcoals, soft whites and sage greens providing a great (and mercifully comfortable) backdrop to a menu of 12 or so small, gorgeous, sometimes brilliant courses: brandade of eel wrapped in a sliver of zucchini and topped with grilled sea urchin, say, or peppery wallaby tartare atop an intricate flaxseed "cracker". At dessert, freeze-dried apples share a plate with a tube of sweet, crisp parsnip. It's delightful stuff accompanied by an impressive artisan-leaning wine list, crack service and a heady price tag ($180 a pop). It's great to have him back, and even better that he's only an hour and a half away. Brae, 4285 Cape Otway Rd, Birregurra, Vic, (03) 5236 2226. MICHAEL HARDEN

Two Sticks
On our visits to this sharp-looking new noodle bar in its first weeks, the wok burners still weren't connected properly, so the grills - the pork belly with chilli and garlic, and the eggplant with cumin and ginger among them - weren't on. But its noodle salads and soups had the place packed. Every table had at least one big earthenware bowl of its signature Yunnan-style rice-noodle soup on the go, a feisty mix of very thin slices of beef and chicken (cooked from raw at the table in the broth, like pho), pickles, chilli, coriander and fine threads of beancurd. The "Dai flavour" pork noodle salad is rich in soy, sesame and peanuts, the shredded pork tripe is fairly hot, and the cold poached chicken is spicy and numbing in all the right ways. The crinkle-cut fries? Kinda bizarre under their chilli dusting. There's a certain sameness of seasoning in some of the dishes, but it's a buzzing and likeable sort of place nonetheless. We'll be back to try the Yunnan potato risotto (with sausage and bacon, no less) and the sticky, ricy, brown-sugary desserts. Two Sticks, 694 George St, Sydney, NSW. PAT NOURSE

Papa Jacks
This bar-eatery might be little larger than a pocket handkerchief, but it packs a lot of New Orleans into its little space. The all-star drinks team, headed by co-owner and bartender Marco Nunes, mixes a thirst-slaking Hurricane, has Sazerac on tap, and there's a quartet of regularly shifting libations chalked above the bar. Food is smart but suitably casual: house-smoked shrimp and sausage gumbo is dark and smoky, while blackened snapper is a cooler summer option, arriving topped with shreds of crab and paired simply with apple-cabbage slaw. And those naughty barbecue Buffalo Trace Bourbon chicken wings? Finger-lickin' good. Papa Jacks, Cnr Connor & McLachlan sts, Fortitude Valley, Qld, (07) 3162 8466. FIONA DONNELLY

Long Summer Table
What do you get when you take a crack team of West Australian chefs and introduce them to equally zealous south-west farmers? Taste of Balingup calls it the Long Summer Table dinner, but I'm dubbing the February 1 event as a deeply compelling reason to hit the road. If last year's inaugural dinner is anything to go by, the 2014 redux is set to be another night for the ages, not least because extra chefs and producers have joined the fray. Exciting partnerships pepper the menu, among them David Coomer's Spanish smallgoods made using Killara pork and local beef, Joel Valvasori-Pereza of Lalla Rookh cooking Emu Park lamb, and reigning GT Best New Talent, Sam Ward, giving Balingup goat the El Público treatment. It's a batting line-up that would turn heads in the big smoke: as an excuse to spend a weekend in Western Australia's Blackwood Valley, it's unmissable. Tickets to the eight-course dinner are $160 and include matched drinks (campsite at Balingup Caravan Park and restorative sausage roll from The Olde Shed Café not included). Balingup Town Hall, Jayes Rd, Balingup, WA; bookings (08) 9764 1344 or via MAX VEENHUYZEN

Got a hot tip for our Hot Plates team? Tweet us at @gourmettweets, or tag your Instagram photos with #GThotplates.


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