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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.

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.

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.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Rib-eye steak with cornmeal onion rings and charred tomato salad


You'll need

500 gm grape or cherry tomatoes 1 red capsicum 2 tsp cabernet sauvignon vinegar or other red wine vinegar 6 baby golden or red beetroot, trimmed, boiled, peeled and halved ½ tsp cayenne, plus a pinch 4 dry-aged yearling grain-fed rib-eye steaks (about 400gm each), at room temperature For shallow-frying: vegetable oil 75 gm (½ cup) plain flour 85 gm (½ cup) fine cornmeal 3 (110gm each) white onions, cut into 1cm slices and separated into rings ½ cup buttermilk To serve: grainy mustard

Method

  • 01
  • Char-grill or barbecue tomatoes, turning for 2 minutes or until just beginning to collapse, then place in a bowl. Char-grill or barbecue capsicum for 5 minutes or until charred. Cool slightly, then peel, remove seeds and cut into thin strips, add to tomatoes with vinegar, beetroot and a pinch of cayenne, then season to taste and stir gently to combine.
  • 02
  • Brush steaks with a little oil, then barbecue over medium heat for 6 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate, season to taste and leave for 10 minutes.
  • 03
  • Meanwhile, combine flour, cornmeal and cayenne in a bowl. Toss onion rings with buttermilk in a bowl until well coated, then add to flour mixture and toss until well coated. Heat 2cm vegetable oil in a frying pan and cook coated onion rings, in 3 batches, for 45 seconds on each side or until golden, then drain on absorbent paper. Serve onion rings immediately scattered with salt, with steaks topped with a spoonful of mustard and charred tomato salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

The gutsy, roasted berry flavour of a French grenache-based red.

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