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.

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.

Torn pasta soup (malfattini in brodo)


You'll need

1 tbsp olive oil 1 each onion, carrot, celery stalk and leek, finely chopped 2 garlic cloves, finely chopped 500 gm finely chopped mixed greens, such as spinach, witlof, chicory and cos lettuce 1.5 litres (6 cups) chicken stock To serve: finely grated parmesan and extra-virgin olive oil   Pasta dough 120 gm “00” flour 1 egg, at room temperature ½ tsp finely grated nutmeg

Method

  • 01
  • For pasta dough, process ingredients and ½ tsp salt in a food processor to just combine. Add 1 tbsp cold water and process until a dough forms, turn onto a work surface and knead until smooth, cover with plastic wrap and rest at room temperature for 30 minutes.
  • 02
  • Halve pasta dough, then, working with one piece at a time, feed dough through rollers, starting at widest setting and flouring and folding pasta as you go, reducing settings notch by notch until pasta is smooth and 2mm thick. Set aside on a lightly floured surface to partly dry (1 hour). Cut into thin rough strips, then stand until dried (1 hour).
  • 03
  • Heat oil in a large saucepan over medium-high heat, add onion, carrot, celery, leek and garlic and stir occasionally until very tender (6-8 minutes). Add greens and stir occasionally until just tender (4-5 minutes), then add stock and bring to the boil. Season to taste, add pasta and cook until al dente (1-2 minutes). Serve hot, scattered with plenty of parmesan and drizzled with extra-virgin olive oil.

This hearty soup hails from Emilia-Romagna and is thick with handmade pasta. If you're not inclined towards pasta-making, you can always use shop-bought dried pasta - just break up handfuls of fettuccine or spaghetti, but allow additional cooking time. You may need to add extra stock too.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2011

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