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

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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.

Honey ice-cream with linseed wafers and walnut crumble


"My favourite kitchen gizmo is my new ice-cream machine - could you print the recipe for the honey ice-cream and crumble at Magill Estate?"
Suni Greive, Red Hill, Vic

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

500 ml (2 cups) milk Scraped seeds of 1 vanilla bean 5 egg yolks 175 gm (½ cup) honey 250 ml (1 cup) thickened cream   Linseed wafers 55 gm (¼ cup) brown sugar 60 ml (¼ cup) strong espresso 110 gm (½ cup) linseeds   Walnut crumble 50 gm walnuts 70 gm (½ cup) cocoa nibs 1 tbsp butter 110 gm (½ cup) caster sugar 2 tbsp liquid glucose ½ tsp bicarbonate of soda

Method

  • 01
  • Bring milk and vanilla seeds to just below the boil in a saucepan over medium heat, then remove from the heat. Whisk egg yolks with honey in a bowl until pale (2-3 minutes), then pour milk mixture over, whisking to combine. Return mixture to a clean saucepan and stir continuously over medium heat until mixture coats the back of a wooden spoon (10-12 minutes). Set aside to cool. Stir in cream and churn in an ice-cream machine, then freeze until firm. Makes 2 litres.
  • 02
  • For linseed wafers, preheat oven to 120C. Dissolve sugar in 125ml boiling water in a bowl, then add coffee and linseeds. Spread mixture on a tray lined with baking paper and dry in oven until crisp (40-50 minutes). Cool completely, then break into 8 pieces.
  • 03
  • For walnut crumble, to remove bitterness blanch walnuts 4 times, plunging into an ice bath between each and keeping the same water for blanching. Spread walnuts on a tray lined with baking paper and dry in oven (8-10 minutes). Dry-roast cocoa nibs in a small saucepan over medium heat until fragrant (5 minutes). Meanwhile, stir butter, sugar, glucose and 60ml water in a saucepan over medium heat until sugar dissolves, bring to the boil and cook, without stirring, until light-caramel (6-7 minutes), then add a pinch of salt and bicarbonate of soda, and mix well (careful, mixture will foam up). Add the cocoa nibs, cook for 1 minute, then add the walnuts. Pour mixture onto a tray lined with baking paper and cool completely. Process in a food processor to form a coarse, chunky crumble and store in an airtight container until required (it will keep for up to a week).
  • 04
  • To serve, place a little crumble on a plate, add a scoop of honey ice-cream and top with a shard of linseed wafer.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Sep 2014

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