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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.

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.

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.

Fagioli al forno


This Italian version of baked beans is a meal in itself. You'll need to begin this recipe a day ahead.

You'll need

800 gm pork skin, excess fat trimmed (see note) ¼ cup coarsely chopped flat-leaf parsley 1 small red chilli, finely chopped 2 tsp rosemary leaves, coarsely chopped 8 garlic cloves, finely chopped 1 tbsp extra-virgin olive oil 1 onion, diced 200 gm piece of of mild flat pancetta, cut widthways into six thick pieces 350 gm dried lima beans, soaked overnight in cold water, drained 1 carrot, halved 1 celery stalk, halved 2 each fresh bay leaves, thyme sprigs, rosemary sprigs 400 gm canned tomatoes, crushed 400 gm tomato passata 500 ml (2 cups) chicken stock 6 slices crusty sourdough or white loaf, toasted, to serve (optional)

Method

  • 01
  • Preheat oven to 130C. Cut pork skin into six 5cm x 20cm pieces. Combine parsley, chilli, rosemary leaves and one-quarter of the garlic in a small bowl, season liberally with freshly ground black pepper. Working with one piece of pork skin at a time, scatter with herb mixture, then roll skin up lengthways and secure with kitchen string. Repeat with remaining skin and herb mixture and set aside.
  • 02
  • Place a piece of baking paper in a frying pan over medium-high heat, add pork skin rolls and turn occasionally until skins are golden (1-2 minutes each side). Set aside.
  • 03
  • Heat oil in a large casserole over high heat, add onion and remaining garlic and sauté until just starting to colour (5-10 minutes). Add pancetta, top with beans, carrot, celery and herbs, then add tomato, passata and stock, place pork skin rolls on top. Bring to the simmer over medium heat, then cover and bake, turning pork skin rolls occasionally, until beans are tender, pork is gelatinous and liquid is absorbed (2½-3 hours). Remove carrot and celery, serve hot, heaped on slices of toasted bread.

Note You may need to order pork skin in advance from your butcher.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Hoppy, malty Italian lager.

Featured in

May 2010

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