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.

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.

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.

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.

Orange-scented schiacciata


Schiacciata, meaning squashed, is the Italian name for flatbread. This sweet version is based on the Easter specialty schiacciata alla Fiorentina, which is sometimes filled with whipped cream or crema pasticcera or, as we have done, both.

You'll need

220 ml lukewarm milk 5 gm dried yeast 450 gm (3 cups) plain flour 110 gm (1 cup) raw caster sugar 60 ml (¼ cup) olive oil 70 gm candied orange, diced Finely grated rind and juice of 1 orange 2 eggs To scatter: pearl sugar (optional, see note)   Orange crema pasticcera 200 ml milk 20 ml orange liqueur, such as Grand Marnier Thinly peeled rind and juice of 2 oranges 1 vanilla bean, seeds scraped 3 egg yolks 90 gm raw caster sugar 40 gm plain flour 250 ml (1 cup) pouring cream

Method

  • 01
  • Combine 60ml milk and yeast in the bowl of an electric mixer fitted with a dough hook, cover and stand in a warm place until foamy (4-5 minutes). Add flour, sugar, oil, candied orange, orange rind and juice and remaining milk and knead until a smooth and elastic dough forms (1-2 minutes). Add eggs, knead until smooth (4-5 minutes), cover with a tea towel and stand until doubled in size (1-2 hours). Knock down dough, roll out into a rough 50cm-long rectangle, place on a large oven tray lined with baking paper, stand until doubled in size (30-40 minutes).
  • 02
  • Meanwhile, preheat oven to 180C. Brush dough with water, scatter with pearl sugar, bake until risen and golden (20-25 minutes), transfer to a wire rack and cool completely.
  • 03
  • Meanwhile, for orange crema pasticcera, bring milk, liqueur, orange rind, juice, vanilla bean and seeds to the simmer in a wide saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a separate bowl until sugar dissolves, then whisk in flour. Add milk mixture, whisking continuously to combine, then return to pan. Return to heat, whisk continuously until thick and smooth (1-2 minutes), transfer to a bowl (remove vanilla bean and rind), cover closely with plastic wrap, cool completely. Whisk cream until soft peaks form, fold into cooled crema pasticcera.
  • 04
  • To serve, halve schiacciata horizontally, fill with orange crema pasticcera and cut into wedges.

Note Pearl sugar is available from The Essential Ingredient. If unavailable, substitute coarsely crushed sugar cubes.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Apr 2010

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