Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

Onion and sour cream thin-baked slice


"This is from my grandmother's recipe book," says Boetz. "It's called zwiebelkuchen. It's great with a glass of riesling and is traditionally eaten at the new-season wine festival in Germany."

You'll need

250 gm (1 cups) plain flour 150 gm unsalted butter, chilled, diced 1 egg 1½ tbsp sour cream   Onion and sour cream filling 70 gm speck, diced 350 gm white onions (about 3 onions), thinly sliced 30 gm unsalted butter, diced 350 gm sour cream 2 eggs 1 tbsp plain flour 70 gm Gruyère, coarsely grated To taste: sweet paprika

Method

  • 01
  • Preheat oven to 160C. Process flour and 2 tsp sea salt in a food processor to combine, add butter and process until sandy. Add egg and sour cream, pulse until mixture forms a ball, then press evenly into a 20cm x 30cm oven tray lined with baking paper. Refrigerate to rest while you make the onion and sour cream filling.
  • 02
  • For onion and sour cream filling, cook speck in a large frying pan over medium-high heat, stirring occasionally, until just crisp but not coloured (4-5 minutes). Add onion and butter and cook, stirring occasionally, until tender and translucent (15-20 minutes). Transfer to a bowl and set aside to cool. Whisk sour cream and eggs in a separate bowl to combine, whisk in flour, then Gruyère and season to taste. Fold into onion mixture and season to taste with sea salt, freshly ground black pepper and sweet paprika.
  • 03
  • Spoon filling evenly over pastry and bake until golden and set (30-40 minutes). Cool slightly, then cut into rectangles and serve warm or at room temperature.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Spicy, oily pinot gris (or riesling).

Featured in

Nov 2013

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