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.

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.

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.

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.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

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.

Anna Karina ceramics

A gentle approach and an eye to nature for inspiration make for quietly captivating pieces.

Eleven years ago, after a busy time working in fashion and interiors, Anna-Karina Elias moved from Sydney to Byron Bay for a simpler life and opened a bookshop. She then, luckily for us, studied ceramics at art school. These days, Elias is in her Bangalow studio making beautifully simple tableware that's sophisticated and gentle, but never dull. Her pieces whisper rather than shout, and your kitchen and table will appreciate the approach.

Why the change from books to pottery?
I fell in love with a tea bowl made in Korea in the Bun-cheong period; it had an honesty about it. I thought, in between all the chaos of my life, I'm going to learn to make a bowl myself. I've been doing it every day now, for six years.

You use found objects in your work. Is that a big part of your process?
I want to present glazing in a very natural way. At the moment I'm casting a shelf mushroom and making porcelain bowls out of it. One of my oak trees died, so I made a glaze; it has this beautiful amber speck that comes out and every time I put it on a different clay body, it takes on a different hue. Anna Karina ceramics are sold at Bloodorange, 35 Elizabeth Bay Rd, Elizabeth Bay, NSW, (02) 9357 2424.

Clockwise from back left: stoneware medium pouring bowl with white-ash glaze, $50; dark stoneware small pouring bowl with oak-ash glaze, $45; stoneware carafe with amber-fleck white glaze, $160; small stoneware carafe with amber-fleck white oak-ash glaze, $130; two dark stoneware pourers with oak-ash glaze $110; (from bottom of stack) medium stoneware plate with coconut glaze, $45; stoneware side plate with white glaze, $45; three stoneware bowls with green-sage glaze, $40 each; spoon with white-zinc glaze, $20; salt dish with coconut glaze, $24; stoneware side plates (under grapes) with amber-fleck khaki glaze, $37 each. All other props stylist's own.

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