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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.

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.

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.

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.

Barbecued snapper with dill and lemon


You'll need

1 snapper (3kg), filleted and bones removed ½ tsp each freshly ground black pepper, ground dry-roasted coriander seeds and ground dry-roasted dill seeds 1 bunch dill, sprigs picked 1 lemon, thinly sliced   Caramelised garlic aioli 1 garlic head 2 egg yolks 1 tsp Dijon mustard 1 lemon, juice only 300 ml olive oil

Method

  • 01
  • For caramelised garlic aioli, preheat oven to 200C. Wrap garlic head in foil and roast until cloves caramelise (20-30 minutes). Peel cloves, combine in a food processor with egg yolks, mustard and lemon juice and process until smooth. Add oil, starting with one drop at a time, then in a thin and steady stream, processing until all is combined and aioli is emulsified. Makes about 330ml. Aioli will keep refrigerated for 3-5 days.
  • 02
  • Preheat a barbecue to high heat. Lay snapper fillets skin-side down, season to taste with spices and sea salt. Scatter dill and lemon slices over one fillet and sandwich with the other fillet, skin-side out. Tie together with kitchen string, then grill on the flat plate until golden and just cooked through, turning once (8-10 minutes each side). Transfer to a platter, serve warm with caramelised garlic aioli.

If you're not confident with a filleting knife, ask your fishmonger to fillet the fish for you because it can be a bit tricky to remove the fillet around the ribcage area. The addition of dill, spices and lemon help scent the fish as it cooks on the grill. Tying the fillets together makes the fish easier to handle on the barbecue and the result is a crisp exterior with the most delicate, moist flesh. But whatever you do, don't overcook the fish.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Barrel-fermented sav blanc.

Featured in

Dec 2009

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