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.

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.

What to do with leftover bread

Wondering what to do with that leftover loaf? Here are some ideas for making the most of your daily bread.

Good fresh bread needs no recipe to transform it into a delicious meal, but once it's been in the bread-bin a day or two, a little more ingenuity may be needed to get the most out of it. There's not a bread-eating culture in the world that hasn't produced brilliant uses for bakery leftovers, whether it's Italy's panzanella or bruschetta, British bread-and-butter pudding or Spain's gazpacho. Here are a few of our favourite ways to make that special loaf go the extra mile.

Pappa al pomodoro
Serves 6
Heat 125ml olive oil in a frying pan over low-medium heat, then sauté 2 finely chopped white onions and 3 thinly sliced garlic cloves until very soft (10 minutes). Add 1kg coarsely chopped, very ripe Roma tomatoes, 400gm canned tomato polpa (available from select supermarkets and delicatessens, or substitute canned crushed tomatoes), 250gm halved mixed cherry tomatoes and 80ml chicken stock, season to taste, then simmer over medium heat until tomatoes begin to break down (20-25 minutes). Turn off the heat, add 400gm diced day-old sourdough bread and a handful of torn basil, and serve topped with grated Parmigiano-Reggiano.

Clubhouse sandwich
Makes 2 sandwiches
Grill 4 chicken thigh fillets and 130gm smokehouse-style bacon both brushed in a little oil in a char-grill pan until cooked through and charred (6-8 minutes). Slice chicken crossways and set aside. Toast 6 thin slices of sourdough bread in the bacon fat in the pan, turning occasionally, until golden and toasted. Combine 60gm mayonnaise with 4 finely chopped cornichons and 3 tbsp thinly sliced basil, add chicken, season to taste, then spoon onto 2 slices of toast. Season to taste, top with bacon and another slice of toast, then finish with thinly sliced Roma tomato and lettuce, and sandwich with remaining toast.

Parmesan-crumbed chicken, fennel salad and anchovies
Serves 4 as a light meal
Process 300gm day-old sourdough bread to coarse crumbs in a food processor. If bread isn't dry enough to process well, bake in oven at 150C (8-10 minutes). Add 50gm finely grated parmesan, stir to combine and season to taste. Slice 3 chicken breasts (200gm each) diagonally into 8 thin pieces. Place crumbs and 2 lightly beaten eggs in separate bowls, then coat chicken slices first in egg, then in crumbs, shake off excess and set aside. Heat 50gm butter and 2 tbsp olive oil in a non-stick frying pan over medium-high heat and fry half the chicken, turning occasionally, until golden and cooked through (3-4 minutes). Set aside on paper towels. Wipe out pan, add the same quantities of butter and olive oil to pan and repeat with remaining chicken. Combine 2 baby fennel bulbs thinly shaved on a mandolin with 2 tbsp extra-virgin olive oil and juice of 1 lemon in a bowl, season to taste and serve scattered with extra parmesan and anchovy fillets to taste with the parmesan-crumbed chicken.

Fig and bread salad
Serves 4 as a light meal, or 6 as a side
Combine ½ loaf day-old sourdough bread (375gm), torn into bite-size pieces with 8 quartered figs, 1 torn buffalo mozzarella, 8 coarsely torn thin slices prosciutto, 2 thinly sliced golden shallots, rinsed (optional), and 2 cups basil leaves, larger ones torn, in a bowl. Whisk 60ml chardonnay vinegar and 125ml extra-virgin olive oil in a bowl, pour over salad, season to taste, toss to combine and serve.

Hot Tips
+ Bread freezes well, of course, but if you're pressed for freezer-space, consider whizzing it into breadcrumbs and freezing it sealed in bags ready for use in toppings, puddings and crusts.
+ For most of the recipes here we've used a country-style white sourdough loaf, but most types of bread will work. Good texture in the crumb is half the battle, so sliced-white is usually less than ideal.

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