Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

Pansotti


You'll need

900 gm rainbow silverbeet, coarsely chopped 330 gm firm ricotta 20 gm finely grated Parmigiano-Reggiano, plus extra to serve 2 eggs 1 tbsp (firmly packed) each marjoram, basil and flat-leaf parsley, plus extra marjoram to serve Pinch of finely grated nutmeg   Pasta dough 450 gm (3 cups) "00" flour 2 eggs 125 ml dry white wine   Walnut sauce 80 gm walnuts 1 tbsp (firmly packed) marjoram 1 garlic clove, finely chopped 100 ml extra-virgin olive oil 30 gm finely grated Parmigiano-Reggiano

Method

  • 01
  • For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms. Knead on a lightly floured surface until smooth and elastic (3-5 minutes), wrap in plastic wrap and rest at room temperature (1 hour).
  • 02
  • Meanwhile, blanch silverbeet until just tender (2-3 minutes), drain, refresh and squeeze out excess water. Process in a food processor with cheeses, eggs, herbs and nutmeg to a smooth paste, season to taste, set aside.
  • 03
  • For walnut sauce, soak walnuts in warm water for 30 minutes, drain and remove any excess skin with the tip of a sharp knife. Process walnuts in a food processor with marjoram and garlic until finely puréed (1-2 minutes). Add oil and cheese, process to combine and set aside.
  • 04
  • Divide pasta dough into four, then, working with one piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until pasta is 3mm thick. Cut pasta sheets into 8cm squares, then place a tablespoon of filling in centre of each. Brush edges lightly with water, fold in half to form a triangle, press edges to seal and set aside in a single layer on a lightly floured tray.
  • 05
  • Cook pansotti in a large saucepan of boiling salted water until just al dente (1-2 minutes), remove with a slotted spoon and divide among warm bowls. Add 80-100ml pasta water to walnut sauce to thin to drizzling consistency, process until smooth, season to taste and drizzle over pasta. Scatter with extra cheese and marjoram and serve hot.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Though it sits on the northern coast of Italy next to France, Liguria's most famous contributions to cucina Italiano are probably products of its hills: pesto, and the superb olive oil used to make it. Those oils also elevate other Ligurian sauces, such as this walnut salsa. Here it's served over the region's famous pansottti - triangular pasta parcels stuffed with greens and ricotta.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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