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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.

Tony Tan: pineapple and rum glazed Christmas ham with tomato sambal


You'll need

1 free-range leg ham (about 4.5kg), skin removed, fat scored 1 pineapple, cut into wedges For studding: whole cloves   Tomato sambal 1 kg ripe tomatoes, bases scored 2 tbsp vegetable oil 1 large onion, finely chopped 1 large garlic clove, finely chopped 1½ tsp ground chilli, or to taste 1 tsp ground turmeric 1 tsp brown mustard seeds 125 ml (½ cup) coconut milk ½ tsp caster sugar Juice of 2 limes, or to taste   Pineapple and rum glaze 250 ml (1 cup) pineapple juice 100 gm brown sugar 40 ml golden rum 2 tbsp Dijon mustard 1 tsp each ground coriander and ground fennel ½ tsp each ground cinnamon and ground chilli

Method

  • 01
  • For tomato sambal, blanch tomatoes in a large saucepan of simmering water until skins split (30 seconds), refresh, drain, peel, coarsely chop, set aside. Heat oil in a saucepan over medium-high heat, add onion and garlic, sauté until tender (5-6 minutes). Add spices, sauté until fragrant (1 minute), then add coconut milk, sugar and lime juice. Stir frequently until mixture comes to the boil, then reduce heat to low and stir occasionally until thick (30-40 minutes). Season to taste with sea salt, freshly ground pepper and lime juice, transfer to a sterile container (see cook’s notes p226) and refrigerate until chilled. Makes about 500ml. Tomato sambal will keep refrigerated for 2 weeks.
  • 02
  • Preheat oven to 180C. For pineapple and rum glaze, stir ingredients in a saucepan over medium-high heat until sugar dissolves, bring to the boil then set aside to cool.
  • 03
  • Stud ham with cloves, then place in a large roasting pan, brush generously with glaze and arrange pineapple wedges around it. Pour over remaining glaze and roast on lowest shelf of oven, basting occasionally with pan juices, until glaze is lightly caramelised (1½ hours). Serve hot or at room temperature with tomato sambal and pineapple.

"It's been the family tradition to serve baked ham with pineapple for as long as I can remember - my family probably got the recipe from Aussie friends or relatives. Back in Malaysia we do, however, serve this with a spiced tomato sambal along with a host of condiments such as chilli sauce, chutneys, pickles and salads."


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Fruity grenache rosé.

Featured in

Dec 2011

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