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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.

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.

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.

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.

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.

The Melbourne Tomato Festival 2016

The Melbourne Tomato Festival

The Melbourne Tomato Festival

The Melbourne Tomato Festival heads to the Edendale Community Farm in Eltham this weekend, celebrating the city's Italian food traditions with workshops, cooking demonstrations and produce stalls.

"It's about bringing people together to celebrate past traditions and important food traditions," says Elizabeth Grossi, of the family-run Grossi restaurants. "We want to get people involved with the production of food, not just the environmental elements of that, but also the social elements." The festival is the key event for the Melbournese Movement, a community group headed up by the Grossi family, that shines a light on the fusion of Italian and Melbournian traditions, as well as the environmental impact of food, the importance of local production and how both play into community.

"Through migration Italians have brought a lot of new things to Melbourne's culture, but Melbourne's culture has also given us a lot of new things," Grossi says. Thus "Melbournese", a blend of both cultures, was born. "It's passata-making day while the football's playing on TV. It's a story about integration and the intertwining of cultures to develop something that's new and positive."

A highlight of the festival will be massive passata-making
sessions, where a half-tonne of tomatoes will be used in seven slots  throughout the day to create bottles of the sauce, a mainstay in Italian kitchens. "The Italian passata-making day is a big tradition in Italian culture, because it's a day when the whole family comes together to harvest the tomatoes they've grown and turn them into passata to store for the winter months," says Grossi.

Other events include a beekeeping workshop from Melbourne City Rooftop Honey; a pig-butchery event with Tammi Jonas of ethical pig farm Jonai Farms & Meatsmiths; and mozzarella making with That's Amore's Giorgio Linguanti. "You can also come along and learn how to make your own pizza oven," says Grossi.

Chefs including Guy Grossi, Colin Fassnidge and Scott Pickett will take to the stage for cooking demonstrations, and Books for Cooks, Prahan Market and Mount Zero Olives will set up shop along with a collection of other local purveyors.

"Come along and get involved in some of the educational stuff, or just come along and eat and drink," says Grossi.

The Melbourne Tomato Festival, 21 February, Edendale Community Farm, Eltham, Victoria. Tickets are $25 for adult
s,$10 for children six to 13 years, and  children five and under enter free of charge. Tickets are available until sold out from the  festival's website.

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