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.

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.

GT reader dinner: Spice I Am, Sydney

Sujet Saenkham, Spice I Am

Sujet Saenkham, Spice I Am

Sydney Thai favourite Spice I Am welcomes us for a home-style feast, made for sharing.

Spice I Am chef Sujet Saenkham knows a thing or two about home-style Thai cooking: he's built an institution out of it, and has sure had plenty of practice. In a small village south-west of Bangkok, way before he'd even dreamed of owning five restaurants in Sydney, Saenkham developed his understanding of flavour, balance and - you guessed it - spice, preparing meals for his rice-farming family.

"I'm the oldest, so I learned from my mother how to look after everyone," he says. "Now I pass what she taught me on to my family, my staff and our guests at the restaurant."

For this month's reader dinner, Saenkham presents his favourite dishes from his new cookbook, Spice I Am. They span central and north-eastern Thailand, as well as southern-style family recipes learned in Phuket.

For GT readers, Saenkham will kick things off with country-style fishcakes followed by minced pork with rice noodles in broth, then a ginger, roasted coconut, crushed cashew nut and pork-floss salad.

Part of the fun of Thai food is sharing it - and both the slow-cooked beef curry and signature wok-tossed pork belly call for exactly that. A finale of steamed coconut rice pudding makes the perfect complement to the tang and spice of this Fine Dining Lovers event.

Join us for dinner at 7pm on Monday 18 May at Spice I Am, 296/300 Victoria St, Darlinghurst, NSW. The cost of $120 per person includes wines by the glass, S.Pellegrino and Aqua Panna waters, and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 9332 2445. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

Spice I Am menu
Siam Passion cocktail

* Alto mixed olives
* Thai fishcake with holy basil
* Miniature vegetarian curry puff
Singha beer

* Phuket-style fish curry in banana leaf
* Minced pork and rice noodle broth with steamed pork roll
2013 Pacha Mama Riesling, Victoria

* Salad of pork floss, ginger, coconut, cashew nuts and Chinese broccoli
2013 Nigl Grüner Veltliner, Krems
* Fried king prawn with tamarind sauce
2013 Te Kairanga Runholder Pinot Noir, Martinborough

* Phuket-style curry of cod, Thai black mushroom and betel leaf
* Slow-cooked beef green curry with eggplant
2012 Domaine Pichot Vouvray, Loire Valley
* Stir-fried pork belly with chilli jam
2012 Solar Viejo Tempranillo, Rioja

* Steamed rice pudding

SPONSORED BY FINE DINING LOVERS

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