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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.

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.

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.

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.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Nougat, salted peanut caramel and milk chocolate tart


What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

You'll need

220 gm caster sugar 100 gm butter, coarsely chopped 90 ml pouring cream   Sweet pastry 250 gm (1 cups) plain flour 60 gm pure icing sugar, sieved 120 gm butter, coarsely chopped 3 egg yolks   Salted peanut nougat 110 gm honey 1 eggwhite 180 gm caster sugar 60 gm liquid glucose 100 gm roasted salted peanuts   Milk chocolate ganache 200 ml pouring cream 200 gm milk chocolate, finely chopped 50 gm dark chocolate (65% cocoa solids), finely chopped

Method

  • 01
  • For sweet pastry, process flour, sugar and 1 tsp salt in a food processor to combine, then add butter and process until mixture resembles fine breadcrumbs. Add yolks, process to combine, tip out onto a work surface and bring pastry together with the heel of your hand. Wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 02
  • Preheat oven to 180C. Roll out pastry on a lightly floured work surface to 3mm thick and line a 23cm x 13.5cm rectangular slice tin, buttered and lined with baking paper, trim edges and refrigerate to rest (1 hour). Blind-bake until dry and crisp (10-15 minutes), then remove paper and weights and bake until dry and crisp (8-10 minutes). Cool on a wire rack.
  • 03
  • For salted peanut nougat, cook honey in a small saucepan until 108C on a sugar thermometer (2-3 minutes) and set aside. Whisk eggwhite to soft peaks in an electric mixer. Stir sugar, glucose and 60ml water in a separate small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until 155C on a sugar thermometer (4-5 minutes). Whisk honey into eggwhite in a thin steady stream then, while whisking on low speed, gradually add sugar syrup and keep whisking until fluffy and cooled to room temperature (5-6 minutes). Stir in peanuts, then pour mixture into tart case, filling to about 1cm deep (place any leftover mixture in a cake tin lined with baking paper and reserve for another use or eat) and stand until set (30 minutes).
  • 04
  • Stir sugar and 80ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until dark-caramel (6-8 minutes). Remove from heat, add cream, butter and 1½ tsp sea salt or to taste (mixture will spit) and stir to combine. Return to heat and cook until smooth (1 minute). Stand to cool slightly (15 minutes), spoon evenly into tart case. Refrigerate until set (3 hours).
  • 05
  • For milk chocolate ganache, bring cream to the boil in a saucepan over medium-high heat, then remove from heat, add chocolate, stand for 1 minute and stir until smooth. Pour onto tart and refrigerate until firm (3-4 hours). Serve cut into slices with a hot knife. Tart will keep refrigerated for up to a week.

Can't get enough chocolate? Check out our chocolate recipes slideshow.


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Apr 2014

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