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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.

Tiger prawn skin with sea vegetable and citrus dashi


You'll need eight vacuum bags (165mm x 220mm) and you'll need to begin the dish a day ahead to soak the shiitake.

You'll need

8 uncooked tiger prawns (U8 size; 50gm-60gm each) 24 stems samphire 50 gm hijiki (see note) 32 leaves sea parsley (see note) 1 tsp nori powder   Citrus and mushroom dashi 100 gm dried shiitake mushrooms 6 cm stick kombu 30 gm bonito flakes (katsuobushi) 100 ml Tosa soy sauce (see note) 2½ tbsp mirin 2 tbsp ponzu vinegar (see note) Finely grated rind of 1 lemon

Method

  • 01
  • For citrus and mushroom dashi, place shiitake and kombu in separate containers each with 500ml water, cover and set aside overnight at room temperature. The next day, heat kombu and its water to 60C in a saucepan and hold temperature for 1 hour. Add shiitake and their water to kombu, heat mixture to 85C, then add bonito flakes. Remove from heat, cover and stand for 5 minutes, then pass stock through filter paper placed in a conical sieve, changing filter papers as needed (discard solids). Season with soy sauce, mirin and ponzu vinegar and keep warm. Add lemon rind just before serving.
  • 02
  • Shell prawns and remove heads. Place a prawn on a board leg-side up and cut down belly with a sharp knife from head to tail until you reach the intestinal tract. Remove tract and discard. The prawn should look like it has been butterflied open. Score prawn, then place in a vacuum bag. Seal to a 165mm x 165mm square on full vacuum. Using a meat tenderiser or rolling pin, firmly flatten the prawn on flesh side only. Do not flatten the skin side, or it will break the tiger prawn pattern. Use a rolling pin to roll the prawn meat into the entire bag, ensuring meat is pushed evenly into the corners. This is important; otherwise the sheet will not be thin enough. Repeat with the remaining prawns and bags.
  • 03
  • Preheat a steamer to 63C. Place prawn sheets in a single layer on a steamer tray and steam until just cooked (5 minutes). Or bring a large saucepan of water to 63C and add prawn sheets and cook gently until just cooked (3-4 minutes). Cut all 4 sides of the vacuum bags and remove the prawn sheets, and place each in the base of a serving bowl. Scatter sea vegetables on and around the prawn skins. Pour citrus and mushroom dashi over prawn skins and finish with a pinch of nori powder. Serve immediately.

Note Hijiki, a sea vegetable, may be hard to find; substitute wakame, which is available at Tokyo Mart, Northbridge (all other ingredients are available from Japanese grocers). If it's unavailable, combine 10gm (¼ cup) dried wakame with ¼ cup water and set aside for 3 minutes to rehydrate. Sea parsley is occasionally available from Wholefoods House, Waterloo, or see outbackpride.com.au for other suppliers.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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