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.

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.

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.

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.

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.

Mud crab sandwich


Begin this recipe a day ahead to marinate the crab.

You'll need

30 gm butter ½ lemon To serve: micro-basil   Court bouillon and mud crab ½ small fennel bulb, chopped 1 golden shallot, chopped 5 black peppercorns 500 ml (2 cups) white wine 2 lemons, sliced 1 mud crab (1.5kg), chilled, brain spiked, brought back to room temperature, tail flap removed   Gascony butter 1 head garlic 150 gm soft butter 1 tsp finely chopped flat-leaf parsley 1 tsp finely chopped shallot Finely grated rind of 1 lemon 1 tsp Dijon mustard ½ tsp cayenne pepper   Bread crisps ½ dense loaf of bread 30 gm butter, softened

Method

  • 01
  • For court bouillon and mud crab, place fennel, shallot and peppercorns in a saucepan with 3 litres water and bring to the boil over high heat. Once boiling, pour in the wine and bring back to the boil. Add the sliced lemon rounds and crab, bring back to the boil, then remove from heat. Set aside to cool completely, then refrigerate overnight.
  • 02
  • The next day, remove the crab from the bouillon and carefully break apart, saving the liquid from the head. Carefully pick all the meat from the crab, ensuring the meat is free of shell and remains in large flakes. Store the meat covered in the fridge.
  • 03
  • For the Gascony butter, preheat oven to 160C and slice the garlic in half crossways. Place cut-side down in a small, ovenproof pan with 50gm butter and roast until golden and tender (25-30 minutes). Remove from the oven, then, when cool enough to handle, pop the garlic from the skin and mash with a fork. Mix together with the remaining ingredients in a bowl and season with salt and pepper.
  • 04
  • For the bread crisps, slice the loaf into 1mm-thick slices on a meat slicer, or slice very thinly with a very sharp knife. Using a 6cm round cutter, cut the bread into rounds. You’ll need 16, but make extra in case of breakages. Place a sheet of baking paper on a heavy, flat tray, brush the paper with butter and place the bread rounds on top. Brush another sheet of paper with butter, place butter-side down on the bread and top with another heavy tray. Bake in the oven until bread rounds are golden and crisp (10-20 minutes).
  • 05
  • To assemble, gently melt butter in a pan over low heat. Add 1 tbsp of the reserved crab juices and gently stir until emulsified. Add 1 tsp of Gascony butter, then remove from the heat and fold into the crab. Season with salt and a squeeze of lemon. Sandwich crab between toast rounds, garnish with micro-basil and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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