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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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Kisume, Melbourne

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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.

Strawberry ice-cream and fudge sandwiches


You'll need

250 ml (1 cup) each milk and pouring cream 40 gm liquid glucose ½ vanilla bean, seeds scraped 8 egg yolks 100 gm caster sugar 100 gm strawberries, quartered 20 gm pure icing sugar (or to taste), sieved   Shortbread 210 gm chilled butter, coarsely chopped 110 gm (½ cup) caster sugar 300 gm (2 cups) plain flour, sieved   Chocolate fudge 200 ml condensed milk 110 gm (½ cup) brown sugar 100 gm dark chocolate (65% cocoa solids), finely chopped 50 gm butter, coarsely chopped

Method

  • 01
  • Bring milk, cream, glucose and vanilla bean and seeds to just below the boil in a saucepan over medium heat, then remove from heat. Meanwhile, whisk yolks and sugar in a heatproof bowl until pale (3-5 minutes). Whisking continuously, gradually add milk mixture, then place over a saucepan of simmering water and stir continuously until mixture coats the back of a spoon thickly (8-10 minutes). Strain through a fine sieve into a bowl placed over ice, cool, then refrigerate overnight for flavours to develop. Freeze in an ice-cream machine, transfer to a 1.5cm-deep, 8cm x 28cm tray, smooth top and freeze until almost firm (30 minutes). Process strawberries and icing sugar in a food processor until smooth, then swirl through ice-cream and freeze until firm (2-3 hours).
  • 02
  • Meanwhile, for shortbread, process butter and sugar in a food processor to combine, add flour, pulse to combine. Turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate to rest (2 hours). Preheat oven to 160C. Roll dough between two pieces of baking paper to 3mm thick then cut out 9cm-diameter rounds with a cutter. Place on oven trays lined with baking paper, prick with a fork, refrigerate to rest (20 minutes), bake until light golden (10-12 minutes), then set aside to cool. Shortbread will keep for 3 days in an airtight container.
  • 03
  • Meanwhile, for chocolate fudge, stir condensed milk and sugar in a saucepan over medium heat until sugar dissolves (3-5 minutes). Add chocolate and butter, stir until smooth. Pour into a 15cm square cake tin lined with baking paper, refrigerate until firm. Cut out 3.5cm-diameter rounds with a cutter dipped in hot water, refrigerate until required.
  • 04
  • Cut ice-cream into 9cm-diameter rounds with a cutter dipped in hot water, then cut out centres with a 3.5cm-diameter cutter. Place a round of fudge in centre and freeze until firm (30 minutes). Sandwich ice-cream rounds between shortbread and serve.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.

“If I could eat only one food these summer holidays, it would be the awesome ice-cream sandwiches from Huxtable. Recipe please!”
Justine Chau, Fitzroy North, 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 6 people
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At A Glance

  • Serves 6 people

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