Healthy Eating

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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.

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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.

Dietmar Sawyere: Seafood platter with three sauces


You'll need

1 live Hawkesbury mud crab (about 1.35kg), placed in freezer for 30 minutes (see note) 6 live marrons (about 300gm each), placed in freezer for 20 minutes (see note) 12 live yabbies, placed in freezer for 15 minutes (see note) 12 medium cooked tiger prawns 12 freshly shucked Hawkesbury oysters (see note) 1 tsp each finely chopped chives, tarragon and chervil 2 tbsp tomato sauce 4 drops Tabasco, or to taste ½ tsp Worcestershire sauce To serve: rock salt or crushed ice and lemon wedges   Shallot vinegar dressing 60 ml (¼ cup) rice wine vinegar 60 ml (¼ cup) red wine vinegar 55 gm (¼ cup) caster sugar 4 golden shallots, finely diced   Mayonnaise 4 egg yolks 1 tbsp lemon juice ½ tsp Dijon mustard 200 ml olive oil 200 ml grapeseed oil

Method

  • 01
  • For shallot vinegar dressing, stir vinegars and sugar in a small saucepan over medium heat to dissolve sugar, then remove from heat. Add shallots and set aside to cool.
  • 02
  • For mayonnaise, process yolks, lemon juice and mustard in a food processor until smooth. With motor running, gradually add combined oils in a thin steady stream until thick and emulsified. Season to taste and refrigerate until required. Makes 450ml.
  • 03
  • Bring a large saucepan of salted water to the boil. Add crab, cover and bring back to the boil, then remove lid and cook until crab is just cooked and bright orange (10-12 minutes). Remove from water, set aside. Bring water back to the boil, then add marron and cook until just cooked and red (3-5 minutes). Remove and set aside. Bring water back to the boil, add yabbies and cook until just cooked and bright orange (2½-3 minutes), remove and set aside.
  • 04
  • Divide mayonnaise among two bowls, add herbs to one, stir to combine, season to taste. Add tomato sauce, Tabasco and Worcestershire sauce to remaining mayonnaise, stir to combine, season to taste.
  • 05
  • Scatter rock salt or crushed ice over serving platters and arrange seafood on top. Serve with herb mayonnaise, cocktail sauce, shallot vinegar dressing and lemon wedges.
Note If Hawkesbury mud crab is unavailable, substitute another mud crab. For information on killing live crab, marron and yabbies humanely after chilling, go to rspca.org.au and search for “crustacean”. If Hawkesbury oysters are unavailable, substitute Sydney rock oysters.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

“Seafood’s a big thing up on the river, so we try and use local shellfish. Hawkesbury crabs are best straight out of the water when they’re heavy and sweet,” says Dietmar Sawyere.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Sancerre or a semillon sauvignon blanc

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