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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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.


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.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

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.

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

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.


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.

On the House: Bar Rochford in four drinks

Bar Rochford's Nick Smith

Bar Rochford's Nick Smith

In On the House, the tenders of our favourite bars talk us through their spiritual homes, glass by glass. Here's Bar Rochford’s Nick Smith, starting things with easy-slinging sweet and dark vermouth (and vinyl to match).

Canberra. If you said it was on its way to being a destination for hospitality and bars a few years ago, I would have laughed. But its ever-changing scene and easy living has made the political capital the place to be. Straight up, it's an exciting time for Canberra locals and visitors alike.

Bar Rochford is a small wine and cocktail bar hidden away in the 1927 Melbourne Building in the city. We focus on the roots of good hospitality through service, fine food, exciting up-and-coming wine producers and stripped-back classic cocktails. We have a strong focus on the arts, and showcase a large collection of records to match the dynamic vibe. It's a place that everyone comes to drink; from ANU art students and big-glass-swirling lawyers, to mum's mates and the hospitality crowd. The bar has plenty of grunge, but maintains class at the same time. For us, it's an upstairs escape and a great place to work.

To start: Casa Mariol Vermut Negro, Terra Alta, Spain
Pair it with: Jimmy Smith, "Back at the Chicken Shack" (Blue Note Records, 1963)
Ever since we opened in March, people have been coming back for our vermouth list. Cult status? Casa Mariol Vermut Negro served on ice with an orange wedge and a juicy Spanish olive. It's different to most vermouths out there and very approachable for first-timers. It's a sweet and dark drop made from the macabeo grape and around 150 other ingredients. It's an easy sling, tastes like chinotto and is a great introduction to Bar Rochford.

More On the House: Banjo Harris Plane of Bar Liberty, Melbourne.

Next Up: 2016 Commune of Buttons "Fleur Gris" Pinot Gris, Adelaide Hills, South Australia
Pair it with: Roy Ayers, "Red, Black & Green" (Polydor, 1973)
Left-field wines are what everyone's coming in for at the moment, and it's hard to keep up. It's like buying new records from the local store: you've got to keep your ear to the ground to know what's hot. We were allocated a dozen of these funky pinot gris and they ran out the door in just two days. Commune of Buttons are a classic example of the up-and-coming producers giving the older generation of Australian winemakers the middle finger. These wines have a story, a time and a place and don't follow traditional practices. This one's spent four days on skins, is rose in colour and has great grip. We only sell these small allocation wines by the glass so all our customers can have a swirl.

More On the House: Dave Kerr of The Beaufort, Melbourne.

Still Thirsty: Peter Wetzer Blaufränkisch, Sopron, Hungary
Pair it with: The Dramatics, "Whatcha See is Whatcha Get" (Stax/Volt Records, 1971)
By the time you've had a few drinks at Bar Rochford, you should have tasted some of Ian Poy's food. We've got plenty of savoury Old World red wines to match his style of modern Australian/European cuisine. This blaufränkisch (kékfrankos in Hungarian) is hand-harvested with no fining or filtering, giving it the best expression of what organic wines from Hungary should be: lively, fresh and approachable. Definitely a wine on the list to talk about, and one that sits very high on our recommendation list. Fine times.

More on the House: Ed Loveday of Bar Brosé, Sydney.

End On: Gun Club
Pair it with: The Gun Club, "Mother of Earth" (Animal Records, 1982)
By the time you've finished dinner or had a couple of wines, Bar Rochford totally changes face. This is definitely my favourite time of the night. We slow down table service, throw another log on the fire and dim the lights like it's Berlin time. Our DJs keep it lit on Fridays and Saturdays playing everything from '60s R&B and northern soul to old house and disco. The bartenders rattle tin all night, selling a small list of stripped-back classics and some of our own. The Gun Club is a boss-action "all-season" rum cocktail that's been on the list since we opened. It's a mix of Sailor's spiced rum, cherry heering, house-made falernum, Angostura bitters and lime, shaken up and delivered in a frozen glass. This one's best if drunk around the 20-seat rectangular bar alongside your mates but, if not, we also shoot Buffalo Trace until 2am. Cheers!

Bar Rochford, 65 London Cct, ACT, (02) 6230 6222

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Recipe collections

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2017 Restaurant Guide

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