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.

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.

Mussels with leek, cider and saffron velouté


The biggest mistake made with mussels is throwing out the juice they release when they're cooking. This mussel liquor is intensely flavoured and redolent of the sea - sweet and salty. Here it becomes the base of the velouté. You'll need to begin this a day ahead to soak the saffron (see tip below).

You'll need

2½ tbsp extra-virgin olive oil 2 kg black mussels, scrubbed 200 ml dry apple cider 120 gm butter, coarsely chopped 2 leeks, washed thoroughly, halved lengthways and thinly sliced 80 gm plain flour 1 tsp saffron, soaked overnight in 2 tbsp hot water ½ cup (loosely packed) flat-leaf parsley leaves, to serve

Method

  • 01
  • Heat olive oil in a large saucepan over high heat, add mussels and cider, cover with a lid and cook, shaking pan occasionally, until mussels open (1-2 minutes). Remove from heat, strain juices and reserve mussels and juices separately.
  • 02
  • Heat butter in a large saucepan over low-medium heat, add leek and stir occasionally until tender (7-8 minutes). Add flour and stir to combine (1-2 minutes). When it starts to bubble, stir in saffron and soaking water, then add 750ml of reserved mussel juice (top up with water if necessary), increase heat to medium and stir continuously until sauce thickens (1-2 minutes). Let it bubble for a minute, then stir in mussels and serve hot scattered with parsley.

Hot tip Soaking your saffron overnight extracts the full benefit - in flavour and colour. Consider buying locally grown saffron, which is usually much fresher than imported examples.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2013

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