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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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Kisume, Melbourne

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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.

Tony Bilson: Trout mousseline with yabby sauce


You'll need

100 gm trout fillet, skin removed, pin-boned, cut into small cubes 30 ml eggwhite (about 1) ½ golden shallot, thinly sliced 1 tsp thyme 200 ml pouring cream, chilled 4 yabbies, peeled and cleaned, heads and shells reserved for yabby sauce To serve: salmon roe and baby parsley   Yabby sauce 50 gm butter, coarsely chopped ½ each small onion and small carrot, coarsely chopped ½ celery stalk, coarsely chopped 3 garlic cloves, crushed 250 ml chardonnay 2 ripe tomatoes, coarsely chopped 150 ml fish stock (see recipe) 1 thyme sprig 1 fresh bay leaf 6 black peppercorns 150 ml pouring cream

Method

  • 01
  • Process trout, eggwhite, shallot and thyme in a small food processor to a smooth paste. Add chilled cream in increments, processing to just combine. Season to taste, pass through a fine sieve into a bowl, cover and refrigerate until well chilled (1 hour).
  • 02
  • Meanwhile, for yabby sauce, smash reserved yabby heads and shells with a meat mallet and set aside. Melt butter in a large saucepan over medium heat, add onion, carrot, celery and garlic and sauté until very tender (5-6 minutes). Add yabby heads and shells and stir occasionally until they start to stick to sides of pan (4-5 minutes). Add wine, bring to the boil and simmer until reduced by two-thirds (2-3 minutes), then add tomato and simmer until liquid only just covers shells (3-4 minutes). Add fish stock, herbs and peppercorns, simmer until reduced by half (8-10 minutes). Pass through the finest blade of a food mill (extract as much of the solids as possible, ladling liquid back over shells if necessary) or process in a food processor for 1 minute, then strain through a sieve lined with muslin into a clean saucepan (discard solids). Return liquid to the heat, add cream and season to taste with sea salt.
  • 03
  • Meanwhile, preheat oven to 140C. Brush four 80ml dariole moulds with melted butter, fill by two-thirds with trout mousse and tap moulds firmly on bench to expel any air bubbles. Place in a roasting pan, then pour in enough boiling water to come two-thirds of the way up sides of moulds. Cover tightly with aluminium foil and bake until puffed and just firm to touch (14-16 minutes).
  • 04
  • Meanwhile, combine yabby meat and just enough water to cover in a saucepan and bring just to the boil over medium heat. Remove from heat, set aside until just cooked through (1-2 minutes), drain, season to taste.
  • 05
  • To serve, run a knife around sides of moulds and invert trout mousseline into shallow serving bowls, place a yabby tail beside each, pour over sauce and serve hot, scattered with salmon roe and baby parsley.
This recipe is from the July 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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