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.

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.

Discovering Macedonia

Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.

Berkelo bakery to open in Brookvale

Berkelo's baked goods

Berkelo's baked goods

Top Sydney chefs are already fans of Berkelo's slow-fermented sourdough. And soon, you can take it home yourself.

Berkelo, a Sydney bakery opening 15 July in Brookvale, wants to change the way people think about bread.

And what exactly does that mean? Natural yeast and stone-milled grain from Gunnedah's Wholegrain Milling Company, for starters. And rapadura, honey and maple syrup in place of any refined sugars for sweetness.

"The whole gluten-free thing has got out of hand," says chef and Berkelo co-owner Tom Eadie. "It's due to lack of education and eating bad bread. When you respect the process, bread can be a health food, too."

Eadie was formerly the executive chef at The Boathouse Group, who are behind Moby Dicks at Whale Beach and The Boathouses at Balmoral and Shelly Beach. He turned his hand to baking six months ago, with his friend Matt Durrant, now Berkelo's head baker. "We just thought no one's trying very hard on the north side with sourdough," he says.

The pair has spent the past six months "playing around" with long-ferments at an industrial site previously occupied by bakery chain Le Pain Quotidien. The next piece of the puzzle is their retail "little hole in the wall"; a step that will give Sydney a chance to take home the baked goods Berkelo wholesales to top restaurants around town (Via Alta, Cottage Point Inn and Pilu at Freshwater, among them).

Along with their "house loaf" - an unbleached sourdough made with a rye starter - there's a brown malt and honey loaf made with khorasan wheat flour, and Durrant's savoury, almost smoky, burnt-bran round that will make great friends with a good slug of olive oil. Berkelo's fruit bread is bang on - a flavoursome mix of dehydrated cherries, dates and grapes - and it's made using lemon-myrtle tea in place of water.

And there are sweets, to boot. A "sour-doughnut" rolled in buckwheat praline and filled with an espresso and labne crème pâtissière, and an almond croissant (it looks more like a mini English toast loaf), that's dense and golden with whole eggs and Berkelo's house-made cultured butter.

When the retail store opens, Berkelo will bake at five o'clock in the morning, and again late-morning, so when customers come to collect the bread, it'll still be warm. "It's not the dream to bake bread early, slice it, let it cool, bag it and send it," says Eadie. "Pull it straight from the oven and make it correctly, and bread's a beautiful and healthy thing."

Berkelo opens 15 July.

Berkelo, 8 William St, Brookvale, NSW, open Mon-Sat, 7am-2pm, berkelo.com.au

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