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.

Sfinci


You'll need

60 gm butter, coarsely chopped 185 gm (1¼ cups) plain flour 3 eggs, at room temperature For deep-frying: vegetable oil 220 gm (1 cup) white sugar Finely grated rind of 1 orange   Ricotta filling 300 gm firm ricotta 30 gm pure icing sugar, sieved Scraped seeds of 1 vanilla bean 20 gm glacé orange, finely diced

Method

  • 01
  • Bring butter, a pinch of salt and 250ml water to the boil in a saucepan over medium heat, stirring until butter melts. Remove from heat, stir in flour until mixture forms a ball, then beat continuously over medium heat for 1 minute. Transfer to an electric mixer, stand until cooled to room temperature, then beat in eggs one at a time, beating well until egg is incorporated before adding the next egg. Cover closely with plastic wrap and set aside.
  • 02
  • For ricotta filling, process ingredients (except glacé orange) in a food processor until smooth, stir in glacé orange, transfer to a piping bag fitted with a 7mm plain nozzle and refrigerate until required.
  • 03
  • Heat oil in a deep saucepan to 180C. Combine sugar and orange rind in a bowl and set aside. Spoon rough tablespoons of choux pastry into hot oil in batches and turn occasionally until golden and cooked through (2-3 minutes; be careful as hot oil will spit). Pipe a little ricotta mixture into each, using tip of piping tube to pierce pastry. Toss in sugar mixture, shake off excess and serve hot.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Sicily has one of the finest pastry-making traditions in Europe. Religion and food often intertwine in Italy, but never more so than here. These more-ish bite-sized doughnuts, a specialty of Palermo, were traditionally served on the festival of St Joseph in March. These days, however, sfinci are served year-round. They're made with a choux-like pastry, deep-fried and tossed in sugar. We've filled ours with lightly sweetened ricotta.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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