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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.

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.

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.

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.

Rabbit casserole with baby onions (Kouneli stifatho)


"This is an amazing dish," says Tsaples. "You'll discover many layers of flavour - from sweet to savoury, spicy to aromatic. My dad would yearn for my mother's rendition of this dish. He really didn't care whether it was rabbit or beef so long as she cooked it."

You'll need

250 ml red wine 2 tbsp red wine vinegar 3 fresh bay leaves 4-5 allspice berries 1 rabbit, jointed 80 ml (1/3 cup) olive oil 500 gm (12) baby pickling onions 1 tbsp caster sugar 10 garlic cloves, peeled 2 tbsp tomato purée, diluted in 1 tbsp water 1 cinnamon quill Pinch of chilli flakes

Method

  • 01
  • Combine red wine, red wine vinegar, bay leaves and allspice berries in a casserole, and marinate the rabbit pieces overnight, turning frequently.
  • 02
  • The next day, take the rabbit pieces out. Pat dry and set the marinade aside.
  • 03
  • In a shallow non-stick frying pan, gently brown the rabbit in 1 tbsp oil and place in a casserole.
  • 04
  • Preheat oven to 175C. Wipe frying pan clean, then heat remaining oil. Add the pickling onions, which have been peeled and left whole, and gently brown them. Add sugar to the pan and caramelise.
  • 05
  • Assemble the onions around the rabbit pieces in the casserole, pour in the reserved marinade, and add garlic, tomato purée and cinnamon quill, then season to taste. Cover and braise in oven until rabbit and onions are tender and cooked through (1-1½ hours).
  • 06
  • Take the casserole out. Check the rabbit pieces to ensure they have cooked. If they have and a large amount of marinade remains, remove the rabbit from the pan, set aside, then reduce liquid over medium-high heat until a glossy, syrupy sauce forms (4-6 minutes). Return rabbit to pan to warm through and serve.
  • 07
  • Enjoy this rich dish on a bed of mashed potatoes or simply with bread.

Note This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jul 2013

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