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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. 

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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.

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.

Turkish-style mussel and prawn pilaki with parsley salad


You'll need

12 large black mussels (about 250gm), soaked in warm water for 10 minutes 1 tomato, scored 2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, halved and sliced lengthways 2 celery stalks, diced 1 carrot, diced 1 potato, diced 1 tbsp tomato paste 250 ml (1 cup) chicken stock 2 thyme sprigs 1 tsp caster sugar 8 medium green prawns (about 300gm), halved ½ a lemon, juice only 2 tbsp each (firmly packed) dill and flat-leaf parsley, coarsely chopped To serve: Arabic bread (optional)   Parsley salad 1 cup (loosely packed) flat-leaf parsley 1/3 cup (loosely packed) celery heart leaves 1 golden shallot, thinly sliced ¼ tsp sumac 2 tbsp extra-virgin olive oil 1 tbsp lemon juice

Method

  • 01
  • Preheat oven to 200C. Drain mussels, then insert a small knife into the round end of the mussel shell. Carefully cut the muscle holding the mussel in place, pry open, reserve juices and meat (discard shell) and set aside.
  • 02
  • Blanch tomato in boiling water (10-20 seconds), then refresh, peel, coarsely chop and set aside.
  • 03
  • Heat olive oil in a saucepan over medium heat, add onion and garlic and sauté until soft (5-7 minutes). Add celery, carrot, potato, tomato paste and tomato, sauté until starting to soften (5-7 minutes), then add stock, thyme, sugar, ½ tsp freshly ground black pepper and reserved mussel juice, reduce heat to low and stir occasionally until sauce is thick (20-25 minutes).
  • 04
  • Add mussels and prawns to sauce, stir to combine, then add lemon juice and herbs, season to taste and remove from heat. Place a 20cm-square piece of baking paper into each of four 500ml-capacity bowls, divide mussel mixture between bowls, then tie paper in a parcel with kitchen string. Remove parcels from bowls, place on a baking tray and bake until seafood is just cooked (5-7 minutes).
  • 05
  • Meanwhile, for parsley salad, combine parsley, celery leaves, shallot and sumac in a bowl, add oil and juice, season to taste, toss and serve with mussel and prawn pilaki, and Arabic bread if you like.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

“Would you please ask Greg Malouf for the recipe for his amazing mussel and prawn pilaki? It was the highlight of a wonderful meal I shared with my wife at Melbourne’s MoMo restaurant.”
Josh McCabe, Moorabbin, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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