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.


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.

Sour cherry and chocolate fruit mince tart

We've made a large fruit mince tart instead of individual tarts to feed a crowd, and also to up the filling-to-pastry ratio - since we eat fruit mince only once a year, we prefer more to less. But feel free to opt for smaller versions if you like. The tart can be made a few days ahead and stored in an airtight container. If you have leftover fruit mince, try folding it through slightly softened vanilla or chocolate ice-cream - it's amazing. Start this recipe at least a day ahead to soak the fruit.

You'll need

200 gm butter, softened, plus extra for greasing 200 gm brown sugar 1 tsp ground cinnamon 5 eggs 540 gm plain flour 60 gm fine fresh breadcrumbs For scattering: demerara sugar To serve: crème fraîche (optional)   Sour cherry and chocolate fruit mince 280 gm each dried sour cherries, sultanas and currants 150 gm pitted prunes, finely chopped 50 gm glacé orange, diced 300 gm brown sugar 150 ml Pedro Ximénez Sherry 100 gm butter, melted and cooled 2 Granny Smith apples, coarsely grated Finely grated rind and juice of 1 orange 1 tsp ground cinnamon ½ tsp ground cloves 120 gm dark chocolate (70% cocoa solids), coarsely chopped


  • 01
  • For the sour cherry and chocolate fruit mince, combine dried fruit, prunes and glacé orange in a bowl and mix well, then add sugar, Pedro Ximénez, butter, apple, orange rind and juice and spices, and stir well to combine. Transfer to a sterile container and refrigerate for at least 24 hours and for up to 3 weeks. Just before using, stir in chocolate.
  • 02
  • Beat butter, sugar and cinnamon in an electric mixer until light and fluffy. Scrape down sides, then beat in 4 eggs, one at a time, scraping down sides of bowl and beating well after each addition. Beat in flour and a pinch of salt to just combine, then form into a disc with floured hands, wrap in plastic wrap and refrigerate to rest (2 hours).
  • 03
  • Preheat oven to 170C. Butter base and sides of a 5cm deep, 15cm x 30cm rectangular cake tin, then line with baking paper, allowing paper to overhang by about 5cm each side (this helps remove the tart once it is cooked). Roll out half the pastry on a well-floured surface to 3mm thick, line base and sides of prepared tin, allowing pastry edges to overhang, then refrigerate until firm (30 minutes). Roll out remaining pastry to 3mm thick, cut out a 17cm x 32cm rectangle, then cut out assorted stars from remaining pastry with pastry cutters and refrigerate pastry until firm (30 minutes).
  • 04
  • Scatter breadcrumbs evenly over base of pastry case, then spoon in sour cherry and chocolate fruit mince mixture (you may have a little left over). Lightly beat remaining egg, then brush edges of pastry case with eggwash, place pastry rectangle on top and press edges to seal. Trim edges, press with a fork around edge, trim again, then refrigerate to rest for 15 minutes. Cut out several star shapes from pastry lid and offset on pastry. Brush lid and stars with eggwash, scatter generously with demerara sugar and bake until pastry is golden and crisp and filling is bubbling (1½-1¾ hours; cover pastry edges with foil if it starts to darken too quickly). Place remaining stars on a baking tray lined with baking paper, brush with eggwash, scatter with demerara sugar and bake until golden (20-25 minutes). Cool tart and stars to room temperature, then remove tart from tin using the paper overhang to lift it out. Serve cut into thick slices with crème fraîche and extra stars.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Dec 2013

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