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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. 

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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.

Mushroom and herb omelette


You'll need

60 gm butter, coarsely chopped 2 tbsp olive oil 300 gm mixed mushrooms, such as field, Swiss brown and pine, thickly sliced 1 small garlic clove, finely chopped 8 eggs 3 tbsp finely chopped mixed herbs (see note) 100 gm goat’s curd To serve: buttered toasted baguette and leaf salad

Method

  • 01
  • Heat half the butter and half the oil in a 24cm-diameter frying pan over medium-high heat until foaming, add half the mushrooms and half the garlic, season to taste and stir occasionally until browned (3-4 minutes), then reduce heat to medium.
  • 02
  • Whisk half the egg and half the herbs in a bowl to combine, season to taste, pour into pan, shaking pan to distribute herbs evenly. Cook, pulling edges into centre and tipping pan, until beginning to set (2-3 minutes). Scatter with half the goat’s curd, loosen edges with a palette knife and slide onto a warm plate, folding over as you go. Repeat with remaining ingredients. Serve hot with baguette and salad.
Note Use any combination of chives, parsley, tarragon, thyme, chervil and oregano.

This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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