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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.

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.

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.

James Hird and Todd Garratt: Pansotti with cime di rapa and salsa di noce (ravioli with cime di rapa and walnut sauce)


You'll need

1 bunch cime di rapa or cavolo nero, tough outer stalks removed 350 gm ricotta 50 gm aged pecorino or Parmigiano-Reggiano, finely grated 3 egg yolks ½ tsp freshly grated nutmeg 1 tbsp extra-virgin olive oil   Salsa di noce 250 gm walnuts in the shell, shells removed (130gm shelled) 50 gm finely grated Parmigiano-Reggiano 125 ml (½ cup) extra-virgin olive oil   Pasta dough 200 gm (1 1/3 cups) plain flour, plus extra for dusting 1 egg 2 egg yolks

Method

  • 01
  • Blanch cime di rapa until stalks are just tender (2-3 minutes), then refresh. Drain well, coarsely chop three-quarters into 5cm pieces, refrigerate until required. Squeeze out as much liquid as possible from remaining rapa, finely chop and combine with remaining ingredients, except olive oil, in a bowl with a fork, mixing lightly to combine. Season to taste, add extra pecorino or Reggiano to taste. Refrigerate until required.
  • 02
  • For salsa di noce, blanch walnuts in boiling water, then cool and remove any skins. Pound in a mortar and pestle until coarsely ground, add Reggiano and extra-virgin olive oil and season to taste (mixture should resemble pesto in texture – add more oil or Reggiano to achieve desired consistency). Stand at room temperature until required.
  • 03
  • For pasta dough, mix ingredients in a bowl until a smooth dough forms, turn onto a lightly floured work surface and knead until smooth, wrap in plastic wrap and set aside for 1 hour to rest. Divide dough in half and, working with one piece at a time, feed through pasta machine, rolling and folding as you go, reducing settings notch by notch until dough is 2mm thick. Transfer to a lightly floured tray, cover with a damp tea towel.
  • 04
  • Working with one pasta sheet at a time, (keep remaining covered with a damp tea towel), cut into rough 8cm squares, working quickly to avoid pasta drying out. Place a tablespoon of ricotta mixture in centre of each square. Lightly brush two edges with water and fold pasta over filling to form a triangle. Press edges to seal well and remove air, then join two points of the triangle on its longest side, pressing together. Place on a flour-dusted tray and repeat with remaining pasta and filling. Makes about 25.
  • 05
  • Meanwhile, bring a large saucepan of salted water to the boil over high heat. Add pasta, cook 1 minute, add reserved cime di rapa and cook until pasta is al dente and cime di rapa is tender (30 seconds-1 minute), drain and toss in olive oil. Divide among bowls, drizzle with salsa di noce and serve.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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