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.

Pickled prawns with heirloom tomatoes and Tabasco dressing


Try chipotle or habanero Tabasco in the dressing for an even spicier result. Begin this recipe a day ahead to pickle the prawns.

You'll need

150 gm baby green beans, trimmed 1 kg heirloom tomatoes, thickly sliced 500 gm heirloom cherry tomatoes, larger ones halved 1 celery heart, thinly sliced, leaves reserved To serve: sourdough bread, thickly sliced, grilled   Pickled prawns 1 tbsp coriander seeds 1 tsp celery seeds and fennel seeds 2 allspice 1 kg cooked prawns, cleaned, tails intact 250 ml (1 cup) lemon juice, plus ½ lemon, thinly sliced into rounds 250 ml (1 cup) white wine vinegar 4 golden shallots, thinly sliced on a mandolin ½ fennel bulb, thinly sliced on a mandolin, fronds reserved 1 long red chilli, split 1 garlic clove, crushed 1 fresh bay leaf 250 ml (1 cup) extra-virgin olive oil   Lime-Tabasco dressing 60 ml (¼ cup) lime juice 2 tbsp Worcestershire sauce 25 ml extra-virgin olive oil ½ garlic clove, grated on a microplane To taste: Tabasco

Method

  • 01
  • For pickled prawns, crush spices in a mortar and pestle. Combine with remaining ingredients, except oil, in a large bowl, season to taste and pack into a large sterilised jar or container. Top with oil and leave to marinate in the fridge overnight. Pickled prawns will keep refrigerated for 3 days.
  • 02
  • For lime-Tabasco dressing, whisk ingredients together in a bowl, season generously to taste and set aside until required.
  • 03
  • Blanch beans until bright green (30 seconds), then drain and refresh. Combine in a large bowl with tomato, celery and celery leaves, drizzle with a little dressing, season to taste and serve with grilled bread and pickled prawns.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Chilled vodka.

Featured in

Dec 2013

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