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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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

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.

HospoHub launches

If the search for jobs ever feels just as sterile as a visit to the dentist, HospoHub, Australia's first jobs website catering exclusively to hospitality, recently launched to link up employers and hospitality workers in a warmer, more personable environment.

With decades of combined experience working in restaurants, bars and cafés, and for catering companies across the world, co-founders Alana Scarce and Shelley L'Green aim to align the search for hospitality jobs with the atmosphere of the industry itself, through beautiful imagery, design and tone. "So many job boards are sterile, but hospitality is about warmth, personality and service," Scarce says. "We wanted to bring that online."

HospoHub focuses on one industry to quickly match cafés, bars or restaurants with the best suited barista, bartender or chef. HospoHub is similar to existing hospitality recruitment services, although Scarce says many smaller local businesses can't afford to advertise on websites like Seek, let alone use a recruitment agency. "They'd have to put a sign on the window and wait for weeks to fill a position - we're the update from that," she says. "We allow businesses to post listings for positions or last-minute shifts at a fraction of the cost." It's early days, but Scarce promises a slew of reputable names are in the works. For now, early adopters include George Calombaris, who's using HospoHub to source managers, bar staff and wait-staff for his new Melbourne venture, the Hellenic Hotel in Williamstown.

HospoHub aims to be a home for hospitality in Australia, a place where you can refer friends to jobs, or read blogs from industry professionals on how to pair wines with a meal or ace a job trial. Essentially, HospoHub wants to make finding and filling a job easier than before. "We want to make [job searching] more interactive," says Scarce. "We want HospoHub to be a place people come back to."

Hospohub.com.au

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HospoHub launches
19.04.2016
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