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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. 

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.


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.

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.

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.

Lemon dream

"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."

Happy first birthday, Bar Brosé

Bar Brosé's Liz Mitchell, Analiese Gregory and Emily Brown

Bar Brosé's Liz Mitchell, Analiese Gregory and Emily Brown

Sydney restaurant Bar Brosé turns one this weekend - and what a year it has been for chef Analiese Gregory and the team. To mark their first year of service at the Darlinghurst restaurant renowned for late-night toasties and gougères, they're calling on close friends to help them celebrate. And you're invited.

Mitch Orr, of Brosé's sibling restaurant, Acme, says he'll "put some things on Jatz", Ben Sears, of the former Moon Park, will be on fried-chicken duty, and Pasi Petänen will rock out his beloved carrot and liquorice dessert from the late Café Paci. The fun kicks off on Sunday from 3pm. 

Ahead of all the action, GT caught up with Gregory to reflect on her first year calling the shots.

What's been your biggest accomplishment in your first year, Analiese?

Surviving. The fact we're still here and still have a sense of humour - just.

Who's been Brosé's MVP over the last year?

Tysen Armstrong holds us all together. Tysen has been with us from the beginning; however, he's grown and developed into being a central character of the Brosé team. He looks like Wolverine, too, and is just as charismatic.

Who's been your most memorable diner so far?

In our second week, a waiter came to the pass to tell me that Massimo Bottura was sitting on table 23 and eating a carbonara. They were telling the truth. I almost had a heart attack.

What do you have planned for Brosé's first birthday cake? 

Something really Australian that we all love eating: a giant panna cotta lamington with coconut cream and cherries (apologies to Flour and Stone). There's something truly enjoyable about making giant food.

How many late-night toasties has the team eaten so far? 

Around 500, I'd say. How many gougères is the real question these days.

What's been Brosé's most popular dish?

Our most popular dish has sadly been retired: the poulet au vin jaune. The current most popular is our lamb ribs with date syrup and toasted spices.

How did the Instagram hashtag #GirlsWithMagnums come about?

What's better than wine? Wine in magnums. I think it started as a joke to send up all the male sommeliers I know with their #unicornwine and #baller hashtags - then more and more girls who love magnums started coming out of the woodwork. Now we get together to drink magnums and the occasional jeroboam.

Where to after the first-birthday service is done and dusted?

To be honest my current after-work celebration is a midnight swim in the ocean and a bottle of pet-nat. Plus, there's not much open on a Sunday after midnight these days.

What's the one piece of advice you'd give to your pre-Brosé self?

Just open a late-night sandwich shop.

And what are your plans for the year ahead?

Plant a garden, cook with more vegetables, go to Mexico, make a wine, start a bread program and, oh yeah, get some sleep. 

Bar Brosé's first birthday, Sunday 19 March, from 3pm, 231a Victoria St, Darlinghurst, NSW, 0450 307 117,


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