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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.

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.

Pizza Hunt book launch and exhibition

West Palm Beach, Florida

West Palm Beach, Florida

You think you're passionate about pizza? Artists Chloe Cahill and Ho Hai Tran have been chasing Pizza Huts nigh on three years and now there's a book documenting the obsession.

Chasing pizza, pizza hunting, hut watchers: these are all terms Chloe Cahill and Ho Hai Tran use daily for their Pizza Hunt project - an ongoing photographic series charting the second lives of Pizza Huts around the world.

"We used to drive past this one hut in Liverpool that's a Salvation Army now. It had the parking lot sign, the trapezoidal windows and a two-tiered roof. There was no doubt it used to be a Pizza Hut, it had just had a fresh lick of paint," says Cahill.

Curiosity drove the pair to seek out other former huts, first in Sydney and later around Australia, New Zealand and North America. Now they've travelled more than 80,000 kilometres by road and air, tracking down and photographing the huts for the $30,000 crowd-funded book, Pizza Hunt. The book will launch on 12 May with an exhibition of the series at Books Kinokuniya in Sydney.

"We always thought the story lent itself to being presented as a book," says Cahill. "The true impact of the series is when you see hut after hut after hut in all these different guises - some with a slight variance and some radically altered."

A number of the Pizza Hut buildings have second lives as restaurants, bottle shops, corner stores and funeral homes, but it's their shingled roofs that make them most recognisable. Australia got its first hut in 1970 in Belfield, New South Wales, but there's no single exhaustive record of how many there are world-wide. "It's like Carmen Sandiego," says Cahill. "People send us coordinates, photos from the road, vague recollections of seeing huts in certain places. It's Google detective work."

Cahill and Hai Tran only shoot the huts at sunrise and sunset - lending a whimsical, yet slightly eerie feel to the images. Only 750 of the cloth-bound Pizza Hunt books have been produced, 150 of which are special editions that come in a custom pizza box "clam shell" and feature a different cover.

"We self-funded the series, people from all over the world have funded the book, and the next steps are another story entirely," says Cahill. "We know that there's a bunch of huts in South America, so who knows where to next."

Pizza Hunt book launch, Thursday 12 May, 6pm, Wedge Gallery, Books Kinokuniya, Level 2, The Galeries, 500 George St, Sydney. Exhibition continues until 22 May, with a Q&A discussion with Cahill and Hai Tran about their ongoing hunt on Saturday, 21 May at midday.

To RSVP to the launch email promotions-aus@kinokuniya.com 

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