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.

Best produce for winter salads

Hugh Wennerbom

Hugh Wennerbom

Hey Hugh, I've got a serious salad habit, but I'm concerned that winter is going to cramp my style. Can you help?

Ah, winter, the season for what I like to call cooked salads: dishes that combine grilled, roasted or sautéed vegetables (for a blend of sweet and savoury) with more of the same that's diced, shaved or sliced raw (for a fresh lift and crisp texture).

Think beetroot or Brussels sprouts, rainbow chard or chicory, fennel or kohlrabi, radicchio or rapa, snow peas or sugar snaps. Season these beauties in a sprightly fashion with anchovies, feta, Parmigiano, herbs, lemon juice, nuts, olives or vinegar (choose one or two seasonings to keep it simple and elegant).

Right now I'm thinking about chef Jared Ingersoll's dish of balsamic roasted beetroot tossed with wafer-thin slivers of raw beet, seasoned with black olives sautéed in honey and topped with sheep's milk feta - a wonderful entrée for a regional dinner he cooked some years ago.

Tonight for dinner? I'm about to pick rainbow chard and green garlic from the patch. I'll melt a couple of anchovy fillets in olio, sauté two-thirds of the chard with the chopped garlic and a splash of wine, then fold in the rest of the chard, raw and finely shredded. A fine foil to serve with a golden-roasted Holmbrae "Bessie" chook.

Here are some cold weather salad recipes to try.

Illustration Lauren Haire

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