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.

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.

How to eat caviar

"Press your tongue against the roof of your mouth," the queen is saying. "There. The caviar melts and becomes very creamy around your mouth. You will feel the salt, the first impression, then inhale and you will feel the scent of the sea. When you swallow, at the top of your palate you will find the egg-like yolk, and at the sides of your tongue when you finish, like you've eaten walnuts, green walnuts. Hazelnuts." She smiles.

You know, of course, that sturgeon eggs are never spooned from their tins with anything but inert materials - horn, glass, mother of pearl, even plastic, but never steel or silver - but what the queen is talking about is the next step: how the professionals taste caviar.

Rest a spoonful on your hand in the indentation that forms about an inch back from the webbing between your thumb and forefinger when they're spread apart, she says, then wait until the caviar no longer feels cool against your skin; this, says the queen, is the ideal temperature for a tasting.

"First you play with the roes with your tongue. Roll them around a little bit, and then you squeeze."

The queen of caviar is Sara Morales, and her official, if somewhat less regal title is general manager of Garamond International, the firm that sells the Yasa caviar produced by Abu Dhabi's Emirates AquaTech. It's quite possibly the most expensive and ambitious fish farm in the world, and it's devoted to luxury, giving over the space of 10 football fields to the production of Siberian sturgeon. Alain Ducasse has given it his endorsement, and locally it's already been picked up by the likes of Sepia, Rockpool and Flying Fish.

Shipped to order, this is the only fresh caviar available in the world year-round, and Morales is a thoroughly convincing spokesperson for the virtues of caviar in general and Yasa in particular.

"If you don't eat anything for a few minutes after tasting this, you'll still know that you've eaten caviar - that's what you're looking for, that length of flavour, the way the taste remains in your mouth for a long time." All three grades have pronounced freshwater character, with no fishiness, residual or otherwise.

And what about tasting in a non-professional capacity? Morales is all for the classics - toast, eggs, boiled baby potatoes and the like - but she's also no stranger to experimentation. Take, for instance, her views on pairing caviar with wine: "Caviar is eaten with the local drink. In Russia that means vodka; in Iran, water; in France, Champagne. And in Japan, sake. And the best marriage with caviar is a good sake, a light, fresh one. If you ever have the chance to try it, please do. I find Champagne can be a little bit aggressive with caviar, but don't get me wrong - they're nice to have together. But the better combination, for my palate anyway, is sake."

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