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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. 

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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

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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.

Island of Chios mastic panna cotta with Greek doughnuts


You'll need

410 ml pouring cream 60 gm caster sugar 6 gm mastic, finely ground in a mortar and pestle (see note) 200 ml milk 2 gelatine leaves (gold strength), soaked in cold water To serve: Greek coffee soil (optional, see chocolate baklava) and honey   Macerated strawberries 250 gm fresh strawberries 175 ml pink sparkling wine 100 gm icing sugar   Greek doughnuts For deep frying: vegetable oil 160 gm plain flour Pinch of caster sugar 9 gm fresh yeast (see note)

Method

  • 01
  • Place cream in a bowl and set aside. Combine sugar, mastic and milk in a pan. Bring to the boil over medium heat, stirring to dissolve sugar and mastic. Reduce heat to low and cook gently for 15 minutes. Squeeze water from gelatine and add to milk mixture, stirring to dissolve gelatine, then strain through a fine sieve onto cream, stirring to combine. Cool slightly, then divide among 6 martini glasses. Refrigerate until set (3-4 hours).
  • 02
  • Meanwhile, for macerated strawberries, combine all ingredients in a heatproof bowl, cover with plastic wrap, place over saucepan of simmering water and cook until soft (1 hour). Cool, then refrigerate until chilled.
  • 03
  • For Greek doughnuts, preheat vegetable oil in a deep fryer to 180C. Combine flour, sugar and a pinch of salt in a large bowl. In a separate small bowl, dissolve yeast in 160ml lukewarm water, then add to flour mixture and stir with a fork until smooth. Cover with plastic wrap and stand in a warm place until double in size (1½-2 hours). Use your hands to squeeze golf ball-sized doughnuts straight into the deep fryer in batches (be careful as hot oil may splash), and cook until golden (5-6 minutes). Drain on absorbent paper, then serve immediately scattered with coffee soil with panna cotta topped with macerated strawberries and honey to the side.
Note Mastic is available in 2gm sachets from Herbie's Spices or at Middle-Eastern and Greek delicatessens. You can substitute dry yeast for fresh, just use half the quantity.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Must be rosé. I like the balance of red fruits and cinnamon in the Gosset Grand Rosé NV, Ay, France.

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