Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

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.

Bread and tomato soup with porcini


"We first ate this in a restaurant in Saturnia," says Rogers. "Its simple name, acqua cotta (which translates as 'cooked water'), belies this dish - it's one of the most sophisticated Tuscan soups. It uses dried porcini mushrooms, ripe tomatoes and toasted Tuscan bread. It's important to cook the soffritto of carrot, onion, celery and garlic for a long time - until they become soft, lose their individual shape and merge into one strong flavour."

You'll need

75 gm dried porcini 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 2 carrots, coarsely chopped 1 celery heart with leaves, finely chopped 1 onion, finely chopped 4 garlic cloves, 3 finely chopped, 1 cut in half 800 gm canned peeled tomatoes 6-8 slices ciabatta (1.5cm-thick) 2 tbsp coarsely chopped flat-leaf parsley 1 small dried chilli, crushed

Method

  • 01
  • Soak porcini in 800ml lukewarm water for 30 minutes, then strain, reserving liquid, rinse, roughly chop and set aside.
  • 02
  • Heat oil in a large saucepan over low-medium heat, add carrot, celery, onion and chopped garlic and gently sauté until soft (20-30 minutes). Add porcini and cook until soft (5 minutes). Smash tomato into the mixture and season well to taste. Add reserved porcini liquid, reduce heat to low and simmer until thick (45 minutes to 1 hour; add a little hot water if soup becomes too thick).
  • 03
  • Meanwhile, preheat grill to high heat. Grill bread, turning halfway, until toasted (2-4 minutes). Rub one side of each slice of bread with the cut side of the halved garlic clove, then place a slice in each serving bowl. Ladle soup in, drizzle with oil, scatter with parsley and chilli and serve hot.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Mar 2015

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