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

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.

Lamb with lemon, mint and shanklish


A butterflied leg or shoulder of lamb is a great way to feed a crowd. Obviously the thicker the lamb, the longer it will take to cook, so when you butterfly the meat, make sure it's no thicker than a steak - you can ask your butcher to do this for you.

You'll need

1 boneless lamb leg (about 1 kg) 1 tbsp grapeseed oil 1 tsp each ground cumin and ground coriander ½ tsp hot paprika   Cracked wheat, lemon and mint salad 200 gm coarse cracked wheat 1 garlic clove, crushed 2 tbsp finely chopped oregano, plus extra leaves, to serve 1 cup (firmly packed) mint, torn 80 gm dried black olives (see note), pitted, coarsely chopped Juice of 1 lemon and flesh of 1 lemon, diced, plus wedges to serve 80 ml (1/3 cup) extra-virgin olive oil 125 gm (½ ball) chilli shanklish (see note), crumbled

Method

  • 01
  • Heat a barbecue or char-grill pan to high heat. To butterfly lamb, start from the centre and cut outwards halfway through the thickness of the lamb with a large sharp knife on each side and open out to one large flat piece about 2cm thick. Drizzle lamb with oil and scatter with spices, sea salt flakes and pepper, then rub seasoning all over the lamb and grill, turning occasionally, until lamb is charred and pink and internal temperature reaches 63C (10-15 minutes). Transfer lamb to a plate, cover loosely with foil and set aside to rest (10 minutes).
  • 02
  • Meanwhile, for salad, cook cracked wheat in a saucepan of boiling water until al dente (10-11 minutes). Drain well in a sieve, shaking to remove excess water, and spread out over a tray to cool and dry (10-15 minutes). Place in a bowl, add remaining ingredients and season to taste.
  • 03
  • Thickly slice lamb and serve with cracked wheat salad scattered with oregano leaves and lemon wedges to the side.

Note Dried black olives are available from delicatessens, if they're unavailable, substitute other black olives. Shanklish, a hard cheese coated in za'atar and spices, is available from Middle Eastern grocers. If it's unavailable, substitute feta.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2016

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