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. 

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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.

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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.

Spice Temple's Chinese pavlova


"I'm loving the Chinese pavlova dessert at Spice Temple in Melbourne. Could you please ask for the recipe? I'd love to replicate this at home. "
Thao Le, Carnegie, 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

2 bananas, sliced Pulp from 2 passionfruit Vanilla pashmak (Persian fairy floss), to serve   Panna cotta 250 ml (1 cup) pouring cream 250 ml (1 cup) milk 1 vanilla bean, split, seeds scraped 85 gm caster sugar 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes 220 gm crème fraîche (see note)   Passionfruit ice-cream 225 ml passionfruit juice (see note) 150 gm caster sugar 150 gm egg yolks (about 8) 450 ml pouring cream   Meringue roll 90 gm eggwhite (about 3) 180 gm caster sugar 1 tsp cornflour ¼ tsp white vinegar ¼ tsp Sichuan pepper, toasted, ground, sieved 1 tbsp condensed milk

Method

  • 01
  • For panna cotta, bring cream, milk, vanilla bean and seeds and half the sugar to the boil in a saucepan over medium heat, stirring constantly. Reduce heat and simmer for 1 minute. Remove from heat and stir in remaining sugar to dissolve. Squeeze excess water from gelatine, add to cream mixture, stir to dissolve and strain through a fine sieve into a bowl placed over ice. Stir occasionally until cool but not quite setting (5-7 minutes). Gradually fold into crème fraîche until smooth, then continue stirring over ice until starting to set and vanilla seeds stay suspended (5-7 minutes), being careful not to let it set completely. Remove bean and pour mixture into serving bowls or glasses and chill until set (30-40 minutes). Cover and refrigerate until required.
  • 02
  • For passionfruit ice-cream, whisk passionfruit, sugar and yolks in a heatproof bowl over gently simmering water until thick and pale (5-7 minutes). Cool over a bowl of iced water (5-6 minutes). Whisk in cream and churn in an ice-cream machine, then freeze until firm (3-4 hours). Makes about 1 litre and will keep for 2 weeks.
  • 03
  • For meringue roll, preheat oven to 150C. Mark a 20cm x 30cm rectangle on a sheet of baking paper. Lightly oil an oven tray, turn paper over and press onto tray. Whisk eggwhite in an electric mixer to soft peaks (1-2 minutes), then gradually add sugar, whisking until firm peaks form (8-10 minutes). Fold in cornflour, vinegar and Sichuan pepper and spread mixture evenly inside rectangle template. Reduce oven to 120C and bake until meringue forms a crust (18-20 minutes). Cool for 20-30 minutes, then turn out onto a clean, dry tea towel, drizzle lightly with condensed milk and spread with a spatula. From a long side, use the tea towel to roll meringue into a cylinder. Cut into 8 pieces. Place each on a serving of panna cotta, top with passionfruit ice-cream, banana slices, passionfruit pulp and pashmak, and serve.

At Spice Temple the kitchen uses d'Isigny crème fraîche, available from select delicatessens. For passionfruit juice, process the pulp of about
22 passionfruit in a food processor, then push the pulp through a strainer to remove seeds, scraping to gather as much seedless pulp as possible.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Mar 2016

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