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.

Duck-fat scones, smoked cheese, sausage gravy and fried eggs


"We came across a great bakery in Charleston that had biscuits wrapped in foil, with either an egg and bacon or egg and sausage filling, sitting on the counter as little breakfast snacks," says Mike Eggert. "We thought the idea was awesome, and we ate great sausage gravy all over America, so we mixed the two together."

You'll need

300 gm (2 cups) self-raising flour, plus extra for dusting 2 tsp caster sugar 60 gm duck fat 175 ml buttermilk 12 eggs 250 gm smoked cheese, such as Gouda or cheddar, thinly sliced   Sausage gravy 750 ml (3 cups) brown chicken stock (see note) 2 plain pork sausages (250gm) 140 ml vegetable oil 60 gm butter, coarsely chopped 60 gm plain flour

Method

  • 01
  • Preheat oven to 200C. Mix flour and sugar in a large bowl with a pinch of salt and rub in the duck fat until fully incorporated and resembles fine breadcrumbs. Make a well in the centre, add buttermilk and mix very gently with your fingertips until batter just comes together; take care not to overwork it or the scones will turn out like rock cakes. Transfer to a floured surface and pat out to a 2cm-3cm thick rectangle. Cut dough into 6 squares, place them close together on a baking tray lined with baking paper and bake until scones have risen and are golden (12-15 minutes). Cool briefly on a wire rack, then split in half crossways and arrange on a baking tray.
  • 02
  • For sausage gravy, warm stock in a large saucepan. Remove sausage meat from skins, heat 1 tbsp oil in a saucepan over high heat, add sausage meat and cook, stirring and breaking up the meat into small pieces, until browned (4-6 minutes). Remove from pan and set aside. Reduce heat to medium-high, add butter to pan and, when melted, add flour and stir until golden (3-5 minutes). Add stock gradually (be careful, sauce may spit), stirring continuously to avoid lumps, and bring to the boil, then reduce heat to medium and cook gravy until thickened to your liking (10-15 minutes). Add sausage meat and keep warm.
  • 03
  • Preheat grill to high. Heat remaining oil in a large non-stick frying pan over low-medium heat and fry eggs in batches until just cooked (4-6 minutes). Place eggs on each scone half, top with cheese slices then grill to melt cheese (3-5 minutes). Serve scones hot with warm sausage gravy ladled over.

Note To make brown chicken stock, roast chicken bones in a hot oven until browned, then simmer, covered, in a saucepan of water until well flavoured.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A perfectly roasted espresso from The Little Marionette.

Featured in

Aug 2014

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