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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.

Mushroom, ricotta and thyme with farro linguine


The earthy combination of farro pasta and mushrooms paired with creamy ricotta makes this the perfect dish for a wintry evening.

You'll need

150 gm ricotta 50 gm parmesan, finely grated, plus extra to serve Finely grated rind of 1 lemon ¼ cup (loosely packed) thyme leaves 2 tbsp extra-virgin olive oil 400 gm mushrooms (such as pine and Swiss brown), coarsely chopped 5 garlic cloves, finely chopped 50 gm butter, coarsely chopped 400 gm dried farro linguine (see note)

Method

  • 01
  • Combine ricotta, parmesan, lemon rind and half the thyme in a small bowl, season to taste and set aside.
  • 02
  • Heat oil in a large frying pan over high heat, add mushrooms and sauté until golden (3-5 minutes). Add garlic, butter and remaining thyme, sauté until garlic is tender (1-2 minutes), season to taste and keep warm.
  • 03
  • Meanwhile, cook pasta in boiling salted water until al dente (7-10 minutes), toss through mushroom mixture and season to taste. Serve hot, scattered with ricotta mixture and extra parmesan.

Note Dried farro linguine is available from select delicatessens. If unavailable, substitute plain linguine.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2010

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