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.

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.

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.

Our favourite baked goods from Australia's best bakeries

Bourke Street Bakery's sausage rolls

Bourke Street Bakery's sausage rolls

The cooler months can be dreary, for sure. Fortunately there are baked goods to ease the pain. Here are a few of our favourite fresh-from-the-oven bakery items (we're talking superb sourdoughs, super-sized lamingtons and custard-injected bomboloni) that'll make the big chill just that little bit more bearable.

SYDNEY
FLOUR AND STONE LAMINGTONS
With their rich chocolate icing, toasted coconut flakes and fluffy panna cotta and sponge interior, Nadine Ingram's super-sized lamingtons are sure to bring a smile to your face. Her brightly iced gingerbread cookies make for fun times, too. Flour and Stone, 53 Riley St, Woolloomooloo, NSW, (02) 8068 8818

IGGY'S SOURDOUGH BREAD
The handcrafted sourdough loaves at Iggy's are a favourite among many of the city's top restaurants and cafés. Pick one up from either of their two Bronte bakeries, but be quick - they sell like hotcakes. Iggy's, 145d Macpherson St, Bronte, NSW, 02 9386 1370; 49 Belgrave St, Bronte, NSW, 02 9369 1650

BOURKE STREET BAKERY'S SAUSAGE ROLLS
Few things are more comforting on a miserable day than a warm sausage roll and we're long-time fans of the pork and fennel, spinach and feta, and lamb, almond and harissa numbers from the talented folk at Bourke Street Bakery. Bourke Street Bakery, 633 Bourke St, Surry Hills, NSW, (02) 9699 1011

TASMANIA
SWEET ENVY'S PIES
Sweet Envy's strengths may lie in the sugar department, but its savoury pie game is on point, too. The offerings have been known to include the likes of beef tongue and cheek and this particularly impressive rabbit and lobster sauce version. Sweet Envy, 341 Elizabeth St, North Hobart, Tas, (03) 6234 8805

BRISBANE
JOCELYN'S PROVISIONS APPLE AND BERRY CRUMBLE
Cold fronts are no match for a good crumble. Jocelyn's Provisions do a neat apple and berry one with a golden mixture of oats and coconut on top. Take it home, warm it up, BYO cream and it's a party. Jocelyn's Provisions, shop 8, Centro on James, James St (cnr James & Doggett sts), Fortitude Valley, Qld, (07) 3852 3799

PERTH
MARY STREET BAKERY'S DOUGHNUTS
If warm cinnamon doughnuts won't cure you of your cold weather ailments, what will? Perth's Mary Street Bakery offers them by the bag - warm, spiced and dusted with copious amounts of sugar. Win. Mary Street Bakery, 507 Beaufort St, Highgate, WA, 0499 509 300

CANBERRA
A. BAKER'S DARK RYE BREAD
The crew at A. Baker have a thing for bringing back the baking rituals of yesteryear. Take their 100 per cent house-milled dark rye sourdough, which is made through a slow fermentation process using wild yeast cultures from 2007. Who's up for a sandwich? A. Baker, 15 Edinburgh Ave, Canberra, ACT, (02) 6287 6150

SILO BAKERY'S EVIES
A muffin-shaped, flaky pastry stuffed with almonds, apples and raisins is the ultimate treat for Silo bakery owners, Leanne Gray and Graham Hudson. Their daughter is the inspiration behind the 'Evie', which became a bakery favourite 18 years ago. Silo Bakery + Café, 36 Giles St, Kingston, ACT, (02) 6260 6060

MELBOURNE
CANDIED BAKERY'S APPLE SOURDOUGH
Revamp your breakfast routine with Candied Bakery's wholesome apple sourdough loaf - lather it with butter, dust it with cinnamon or dip it in egg for a killer French toast. Candied Bakery, 81a Hudsons Rd, Spotswood, Vic, (03) 9391 1335

PHILLIPPA'S CRANBERRY GRANOLA
Phillippa Grogan's artisan breads and pastries started out as family favourites. Today, her creations are the crushes of many a Melburnian - not least her cranberry granola with pumpkin seeds, coconut and almonds. If having it straight doesn't get you going, baking it into buttery biscuits will do the trick. Phillippa's, 1030 High St, Armadale, Vic, (03) 9576 2020

BAKER D. CHIRICO'S BOMBOLONI
A bombolino sounds more like a dance move than a pastry, but this one's sure to get you grooving. Vanilla bean custard finds lemon-scented happiness in Baker D. Chirico's signature brioche doughnut and the results are heavenly. Baker D. Chirico, 178 Faraday St, Carlton, Vic, 03 9349 3445

TIVOLI ROAD'S SPELT LOAF
House-milled Powlett Hill biodynamic wholemeal spelt, a finer Laucke spelt grain, sea salt and locally sourced red gum honey collide in a harmonious symmetry of refined acidity, natural sweetness and a touch of salt in Tivoli Road Bakery's spelt loaf. Tivoli Road Bakery, 3 Tivoli Rd, South Yarra, Vic, (03) 9041 4345

ADELAIDE
RED DOOR BAKERY'S SALTED CARAMEL BRICKS
According to owner Emma Grierson, these ganache-coated, vanilla-salt-dusted Belgian chocolate bricks come with a "chin warning". The salted caramel lava, she says, is guaranteed to erupt at first bite. Bombs away. Red Door Bakery, 22 Elizabeth St, Croydon, SA, (08) 8340 0302

ARTISAN SOURDOUGH'S OLIVE BREAD
Artisan was one of the first bakeries to bring sourdough to South Australia in 2003. Today, their shelves are stacked with all kinds of loaves, including our newest carb addiction: a black olive and oregano sourdough. Artisan Sourdough, 2/22 Payneham Rd, Stepney, SA, (08) 8364 6386

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