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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.

Philippa Sibley: Panettone bread and butter pudding with poached peaches


You'll need

500 ml (2 cups) pouring cream, plus extra to serve 250 ml (1 cup) milk 1 vanilla bean, split, seeds scraped 10 organic lemon verbena leaves (optional; see note), plus extra to serve 150 gm caster sugar 5 egg yolks, plus 1 egg 1 panettone (about 600gm), sliced into 1.5cm-thick slices For greasing: butter For dusting: pure icing sugar To garnish: glacé cedro, finely chopped (see note)   Poached peaches 300 gm caster sugar 6 perfectly ripe peaches, halved

Method

  • 01
  • Bring cream, milk and vanilla bean and seeds to the boil in a saucepan over medium heat, remove from heat, add lemon verbena.
  • 02
  • Meanwhile, whisk sugar, yolks and egg in a bowl to combine. Add cream mixture, whisking continuously to combine, then set aside to infuse (30 minutes).
  • 03
  • Preheat oven to 150C. Arrange panettone in a buttered and sugared 3.5-litre baking dish. Strain over cream mixture, stand for 15 minutes to soak. Scatter over cedro, bake until golden and set (50-60 minutes).
  • 04
  • Meanwhile, for poached peaches, combine sugar and 1 litre water in a saucepan over medium heat, stir to dissolve sugar, bring to the simmer, add peaches. Remove from heat, cover closely with a round of baking paper, cool to room temperature, peel. Scatter with extra lemon verbena leaves and serve with hot pudding and extra pouring cream.
Note Cedro is the glacé fruit of the citron tree, available from Simon Johnson, David Jones, and select delicatessens. Lemon verbena is available from select nurseries; you may need to order it.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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