Healthy Eating

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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

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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.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Caramelised milk and almond cake


"This recipe came from my dear friend and mentor Diana Kennedy; however, the curd was one of our manager's ideas," says Ward.

You'll need

1½ litres (5 cups) milk 330 gm (1½ cups) caster sugar ¼ tsp bicarbonate of soda 1 cinnamon quill 85 gm almonds, finely ground 6 eggwhites   Orange and ancho chilli curd 80 gm caster sugar Large pinch of ancho chilli powder Finely grated rind and juice of 1 orange 1 egg 1 egg yolk 50 gm butter, cut into small cubes

Method

  • 01
  • Combine milk, sugar, bicarbonate of soda and cinnamon in a large saucepan over medium heat and simmer, stirring occasionally, until milk starts to thicken (35-40 minutes). Remove cinnamon (discard), add almond and cook until mixture is very thick, easily coats a spoon and is light brown (20-30 minutes; you’ll need to stir constantly from 12 minutes after adding the ground almonds). Remove from heat and set aside to cool (50 minutes to 1 hour).
  • 02
  • Preheat oven to 175C. Combine milk mixture and eggwhites in a bowl, then pour into an oiled 1.5-litre 20cm square baking dish and bake until puffed and brown on top (25-35 minutes). Remove from oven, place 3 tea towels on top of cake (this flattens the cake as it cools) and set aside to cool (3 hours).
  • 03
  • Meanwhile, for orange and ancho chilli curd, blend sugar, ancho powder and orange rind in a small blender until evenly coloured and the rind has broken down, then transfer to an electric mixer. Heat orange juice in a saucepan over medium heat to 50C on a sugar thermometer (1-2 minutes). Add egg and egg yolk to sugar mixture and whisk until fluffy (3 minutes). Add warmed juice and mix until well incorporated. Return mixture to pan, reduce heat to low and stir until mixture thickly coats a spoon (4-6 minutes). Remove from heat and gently whisk in butter, a piece at a time, until incorporated. Set aside to cool completely, then refrigerate to chill (1-2 hours). Stir before serving because the butter separates slightly. Drizzle over cake and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Espolón Añejo.

Featured in

Sep 2013

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