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.

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.

Mexican corn soup with crushed avocado


You'll need

4 yellow or red banana capsicum 4 long red chillies 1 garlic head, halved horizontally 90 ml olive oil 1 Spanish onion, finely chopped 2 celery stalks, finely chopped 2 tsp each ground cumin and ground coriander 1.2 kg corn kernels (from about 8 cobs, cobs reserved) 1 litre (4 cups) chicken stock   Crushed avocado 2 golden shallots, thinly sliced 2 tbsp lime juice, or to taste 1 garlic clove, finely chopped 2 avocados, coarsely chopped 120 gm cherry tomatoes (about ½ punnet), quartered 2 tbsp extra-virgin olive oil ½ cup coarsely chopped coriander

Method

  • 01
  • Preheat a grill to high. Place capsicum, chilli and garlic, cut-side up, on a baking tray, drizzle with 20ml oil. Grill until starting to blacken (4-5 minutes for capsicum and chilli; 8-10 minutes for garlic), turn and drizzle with 20ml oil and grill until blackened (4-5 minutes for capsicum and chilli; 6-8 minutes for garlic). When cool enough to handle, squeeze garlic from skins, finely chop, set aside. Peel capsicum and chilli, coarsely chop flesh, set aside.
  • 02
  • Heat remaining oil in a large saucepan over medium-high heat, add onion and celery, sauté until very tender (5-6 minutes). Add spices, sauté until fragrant (1 minute), then add corn (reserve 2 cups), reserved corn cobs, and grilled garlic, capsicum and chilli, stir to combine. Add stock and 250ml water, bring to the boil, reduce heat to medium and simmer until corn is tender (15-20 minutes). Discard cobs, process mixture in a food processor until very smooth, then cool to room temperature.
  • 03
  • Meanwhile, cook reserved corn in boiling salted water until tender (4-5 minutes), drain, add to puréed soup and season to taste.
  • 04
  • Meanwhile, for crushed avocado, combine shallot, lime juice and garlic in a bowl, stand until shallot is tender (4-5 minutes). Add avocado, lightly crush with a fork, then stir in tomato, olive oil and coriander and season to taste. Serve dolloped into corn soup.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Fruity young rosé.

Featured in

Jan 2010

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