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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.

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.

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.

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.

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.

Roast fish with soy, noodles and broccolini


You'll need

1 bunch broccolini, coarsely chopped 2 tbsp soy sauce 1 tbsp sesame oil 1 garlic clove, finely chopped 2 tsp finely grated ginger 1 tbsp roasted sesame seeds, plus extra, to serve 4 200gm skinless blue-eye trevalla fillets, or other firm, white-fleshed fish 200 gm dried rice noodles Thinly sliced spring onion and thinly sliced small red chilli, to serve   Aromatic broth 500 ml (2 cups) chicken stock 60 ml soy sauce 1 tbsp julienned ginger

Method

  • 01
  • For aromatic broth, simmer ingredients in a saucepan over medium-high heat until well flavoured (8-10 minutes). Keep warm.
  • 02
  • Meanwhile, preheat oven to 220C. Toss broccolini, 1 tbsp soy sauce, half the sesame oil, garlic, ginger and 2 tsp sesame seeds in a roasting pan and roast, turning occasionally, until browned and just tender (6-8 minutes).
  • 03
  • Place fish on a separate roasting tray lined with baking paper. Combine remaining soy sauce and sesame oil in a bowl, drizzle mixture over fish, scatter with remaining sesame seeds and roast until just cooked through (5-6 minutes).
  • 04
  • Meanwhile, cook noodles in a saucepan of boiling salted water until just tender (2-3 minutes), drain and divide among warm serving bowls. Top with a fillet of fish and roast broccolini, ladle aromatic broth over and serve hot scattered with spring onion, chilli and sesame seeds.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2016

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