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.

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.

Bureaux Collective's Coffee Community

Tim Williams and Tim Varney of Bureaux Collective

Tim Williams and Tim Varney of Bureaux Collective

It's hard to think of a more timely or compelling calling card for a fledgling coffee business than to be anointed roaster-in-chief at Sydney's pop-up version of Noma. Add a glowing endorsement from Noma sommelier Mads Kleppe - "Tim Varney is roasting and sourcing all our coffee. It's going to piss a lot of people off when I say it (and I haven't told Tim yet, but I'm sure he knows), but we're going to make the best coffee in Sydney" - and you could say that Bureaux Collective has arrived, even before it's officially opened.

The appointment hasn't exactly come out of the blue. Tim Varney (who makes up one half of Bureaux Collective with Tim Williams) established the "coffee program" at Noma's Copenhagen mothership a couple of years ago, and both Tims have gained a high profile in the coffee-obsessive communities of the UK, Norway and the USA over the past decade, particularly in the spheres of roasting and sourcing. Now they've both returned to Australia and plan to put coffee-roasting resources and skills in the hands of locals.

"Coffee-roasting equipment is expensive and not everybody has half-a-million dollars, and all the time it takes to negotiate landlords and red tape," says Williams. "What we're doing here is providing access to equipment and skills so that café owners and other people in the coffee community can get access to a state-of-the-art roaster [a Probat, from Germany], and to Tim's [Varney] skills as a roaster. People will be able to roast their own house blend."

The roaster will be located at BC HQ, a small warehouse in the Melbourne suburb of Cremorne, but the business isn't just about the roasting. It'll also be "an incubator and community space" where there's a flow of information (sourcing green coffee, for example) and, one weekend a month, a coffee "farmers' market" for those who "grow, roast and consume quality coffee that's ethically sourced and treated with care".

Bureaux Collective will be open for roasting at the start of May with Melbourne cafés Assembly, Patricia Coffee Brewers and Everyday Coffee already signed up. Noma might soon have some stiff competition for Best in Town status.

Bureaux Collective will open in Cremorne, Vic in May.

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