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.

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.

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.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Africola, Icebergs and Belles Hot Chicken chefs join forces at Harpoon Harry

Duncan Welgemoed's chakalaka

Duncan Welgemoed's chakalaka

Bibs at the ready. Three of the country's boldest chefs will team up at Harpoon Harry on 7 August: Africola's Duncan Welgemoed, Monty Koludrovic (Icebergs Dining Room & Bar, The Dolphin) and Harpoon Harry's own Morgan McGlone (Belles Hot Chicken). The trio will bring their A-games for Africola Rock'n Rola - the third instalment in the ongoing Friends of Harry's series.  

While McGlone will be on snacks duty and Koludrovic on dessert, Welgemoed will be driving the main part of the menu. Diners can expect Africola's signature peri peri chicken with his (boom) chakalaka spicy relish, as well as "cockles and hearts, tongues and monkey glands," he says. "I want messy tables and empty bottles, and people using at least 10 napkins throughout the meal." 

Africola is currently transitioning from its South African shebeen-style to a more Maghreb eating-house feel. Welgemoed says the new menu, which launches on 19 July, is vegetable-heavy and hot breads, pickles, smoked meats and spice will reign supreme. Africola Rock'n Rola will be Sydney's first taste.

Koludrovic is excited about the Adelaide restaurant's transition and is keen to channel some of that new zest into his dessert: bergamot and coffee marinated tamarillo with baked custard and rose, clove and pepper-milk gelato. "Duncan's cooking is refined yet gutsy, so I want the dessert to be clean and fragranced with the amazing savoury umami of tamarillo."

The Africola team are no strangers to Harpoon Harry dining room; Welgemoed's business partner, designer James Brown of graphic design studio Mash, is responsible for the venue's bold look. "I've cooked with these weapons before and not only are they brilliant chefs but they have the biggest hearts in the business," says Welgemoed. Koludrovic, on the other hand, is just looking forward to being "front row on the peri peri chicken show," he says.

As was the case with previous Friends of Harry's events ( Belon chef James Henry, South Carolina pitmaster Rodney Scott), the ticket price will include snacks, a four-course menu and matching wines by sommelier James Hird.

There will be two Rock'n Rola sittings - a lunch service and a dinner - and the tickets for each will be capped at 50 guests to keep things simple, says Welgemoed. "To quote the legend Rodney Scott - I'm there to complement not complicate."


Africola Rock'n'Rola at Harpoon Harry, Sunday 7 August, 1pm and 6pm; tickets are $150 for five courses with matching wines. To book email info@hotelharry.com.au  or call 02 8262 8800.

Harpoon Harry, 40/44 Wentworth Ave, Surry Hills, NSW, hotelharry.com.au/bar

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