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.

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.

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.

Roasted bone marrow with sweet and sour shallots and buttermilk


"People often ask me what I'd eat for my last meal and I can say for certain that bone marrow is in the mix," says Curtis Stone. "Inspired by the 'butchers' scraps' section on our bar menu at Gwen, this dish strikes a beautiful balance between primal and elegant, but bone marrow is something people don't often cook at home. Let's change that because it's affordable and simple to cook. Known as the 'butter of the gods', bone marrow is velvety smooth and spreads like jelly on a piece of bread." Begin this recipe two days ahead to soak the bone marrow.

You'll need

4 15cm centre-cut veal marrow bones, halved lengthways (see note) 185 ml (¾ cup) veal demi-glace (see note) 4 thick slices sourdough, toasted, halved crossways (8 pieces total) Finely chopped chives, chive batons and chervil, to serve   Sweet and sour shallots 185 ml (¾ cup) sherry vinegar 185 ml (¾ cup) white wine vinegar 2 tbsp caster sugar 2 tbsp light brown sugar 8 golden shallots, finely chopped   Buttermilk purée 250 ml (1 cup) buttermilk 150 ml thickened cream 4 gm agar-agar (see note) ¼ tsp xanthan gum (see note)

Method

  • 01
  • Cover bones with cold water in a large container, cover and refrigerate for 2 days, changing water 2-3 times to leach blood from bone marrow.
  • 02
  • For sweet and sour shallots, bring vinegars, sugars and 1½ tsp salt to the boil in a saucepan, whisking to dissolve sugar. Stir in shallot, reduce to a simmer and cook, stirring occasionally, until reduced to a jammy consistency (20-25 minutes). Cool to room temperature, cover and refrigerate until required.
  • 03
  • For buttermilk purée, process buttermilk, cream and agar-agar in a high-speed blender for 30 seconds, transfer to a large saucepan, bring to the boil and boil for 1 minute to hydrate agar-agar. Pour into a wide shallow pan and refrigerate until set (1¾-2 hours). Break into smaller pieces, transfer to a blender and process on high speed until smooth. Sprinkle in xanthan gum and ½ tsp salt and blend to combine. Transfer to a squeeze bottle or piping bag and refrigerate until required.
  • 04
  • Preheat a grill to high. Drain marrow bones and pat dry with paper towels. Place cut-side up on a wire rack in a roasting pan, season to taste and grill on a low rack until heated through and the tip of a small knife inserted into marrow for 20 seconds feels hot (6-7 minutes), then grill closer to heat until top of marrow is golden brown (2 minutes).
  • 05
  • Combine demi-glace and ¼ cup sweet and sour shallots in a small saucepan and bring to the boil. Simmer until reduced by half (4-5 minutes). Brush a little on bone marrow, and scatter bone marrow with finely chopped chives.
  • 06
  • Spread about 2 tsp sweet and sour shallot on each piece of toast, pipe dots of buttermilk purée on top and scatter with chervil and chive batons and serve with bone marrow.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Additional Notes

You’ll need to order marrow bones in advance from your butcher and ask for them to be cut through the middle. Demi-glace is available from some butchers. If it’s unavailable make your own by simmering 1 litre good beef stock with 1 tbsp red wine until reduced to 1 cup. Agar-agar and xanthan gum are available from select health-food shops and Asian supermarkets.

Drink Suggestion

Recaredo Turo d’en Mota Cava, Catalonia – not released until at least 10 years after the vintage, cava keeps a lively quality while developing flavours of roasted macadamia nut and baked Granny Smith apple, with acidity to cut through this rich dish.

Featured in

Sep 2016

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