Healthy Eating

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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.

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.

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.

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.

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.

Crab omelette


You'll need

  Omelette 6 large eggs 2 cups grape seed oil 200 gm cooked sand crab meat, picked through 40 gm snowpea tendrils   Sauce 1 tsp shrimp paste (belacan) ¼ cup oyster sauce 2 tsp hoi sin sauce ½ tsp sambal olek ½ clove of garlic, finely chopped 1 tbsp finely chopped coriander 1 tbsp grated palm sugar

Method

  • 01
  • For sauce, wrap shrimp paste in foil, place on an oven tray and roast at 180C for 10 minutes. Process shrimp paste, 1 cup water and remaining ingredients except palm sugar in a food processor until smooth. Transfer mixture to a saucepan and bring to the boil over medium heat. Add palm sugar and stir until dissolved, then remove from heat. Makes about 350ml. Sauce will keep in an airtight container in the refrigerator for up to 1 week.
  • 02
  • Place eggs and 1½ tbsp iced water in a bowl and whisk to combine well, then strain through a sieve into a jug. Heat oil in a wok until just smoking, then carefully pour half the egg mixture into hot oil and cook for 3 minutes or until omelette is puffed, golden and crisp.
  • 03
  • Carefully pour oil out of wok into a heatproof container and reserve, then scatter half the crabmeat over omelette in wok, top with half the snowpea tendrils and season to taste with sea salt and freshly ground black pepper, fold in half and cook for 1 minute or until crab is just heated through. Drain omelette on absorbent paper and repeat with reserved oil, remaining egg, crab and snowpea tendrils. Serve omelettes immediately with warm sauce drizzled over.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

2003 Morris Chardonnay.

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