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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.

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.

Simon Johnson's 25th anniversary

Simon Johnson

Simon Johnson

Simon Johnson celebrates notching up 25 years of helping Australians furnish their kitchens and tables in style.

It might not surprise you to learn that Simon Johnson has seen more than his fair share of good parties. Thanks to the quarter-century he has spent as a pioneering providore, the New Zealand-born entrepreneur and former chef is a household name - in the kinds of households where Colonna oil, Forum vinegar, Valrhona chocolate and Ortiz anchovies are staples, at any rate. We thought on the occasion of this mighty milestone we'd hit him up for a few pointers on the matter of parties.

An eclectic guest list is always a winner, he says, citing the house parties thrown by Sydney art dealer Amanda Love as a favourite local example ("she keeps her food simple, serving it on a white table; everything is large, creating a sense of abundance") and he always likes a cocktail to kick things off with a bang. What's guaranteed to make Johnson's "NTRA list" (that is, never to return again) also makes plenty of sense: any lack of generosity with food or drink, or, worse, warm booze. "And one thing Australians could learn from the Europeans," he says, "is that there's nothing wrong with paying a bit more attention to the dress code."

If there's to be spectacle, it ought to be something integral to the party - someone shucking oysters on the spot, for instance. His own parties, Johnson says, are all about a few smart dishes presented en masse. "Entertaining is, in the end, simply about generosity and making your guests feel welcome and comfortable."

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