Healthy Eating

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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.

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.

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.

Archie Rose's Horisumi-Winter gin

Talking boutique gin and symbolism with Kian Forreal, acclaimed Japanese-tattoo artist and Archie Rose collaborator.

Bourke Street Bakery's Natural Wine Project

David McGuinness and Alex Retief

David McGuinness and Alex Retief

There's something pretty great about siphoning wine from an oak barrel, particularly on a school night. Things are bound to get a little messy, especially when the drop being poured isn't half bad.

Last Monday night at Bourke Street Bakery in Sydney's Potts Point, a mix of bakers, winemakers, regulars and locals rolled up their sleeves to bottle the bakery's second vintage, a 2014 tempranillo from the Hilltops region in New South Wales, made in collaboration with winemaker Alex Retief. The evening was as much a working-bee as it was a night for celebration after the seemingly unstoppable Bourke Street team opened their seventh bakery in Banksmeadow on the same day; then returned east to bottle the results of their Natural Wine Project.

"We put half a tonne of grapes in a big picking bucket back in April, and left it to do its thing," said Bourke Street co-founder and baker David McGuinness. "It was just a two-metre-square tub with an open lid, full of grapes, sitting in the bakery. We have a fair bit of wild yeast flying around at work, so there's a bit of Bourke Street in there, too."

Retief, a Wagga-born winemaker and Potts Point local, was once again called upon to oversee the vintage, having first met the Bourke Street team when selling them wines for sibling restaurant Wilbur's Place. "These grapes came from the Young, Harden and Boorowa region in the Hilltops, about an hour and a half north-west of Canberra," said Retief. "There's a lot of character in the fruit, but it's not fruity, if you know what I mean."

"I wasn't worried about what we ended up with," said McGuinness. "I just wanted to go through the process, and know all of our customers could become part of that process as well."

Between all the siphoning, topping (and mopping) up, corking, drying, labelling and wax-dipping of the 46 dozen bottles there were plenty of jobs to go around on the night - and luckily, most of them were possible to do with a glass poured straight from the barrel in hand (or a lamb and harissa sausage roll).

The best description Retief has of the finished wine, he says, is that "it's like barbecue or pizza shapes. It's got that spice there, but a little bit of sweetness, too, and it's highly addictive."

The Bourke Street Bakery Natural Wine Project Tempranillo 2014 is available to drink now at Wilbur's Place and Bourke Street Bakery, Potts Point. Wilbur's Place, 36 Llankelly Pl, Potts Point, NSW, (02) 9332 2999; Bourke Street Bakery, 46 Macleay St (entry via Crick Ave), Potts Point, NSW, (02) 9380 9700.

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