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.

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.

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.

Archie Rose's Horisumi-Winter gin

Talking boutique gin and symbolism with Kian Forreal, acclaimed Japanese-tattoo artist and Archie Rose collaborator.

Chocolate and coffee fudge cakes with Bourbon chocolate sauce


The combination of a rich mud cake and fudgy brownie with the addition of coffee makes this a lovely after-dinner treat or an equally delicious mid-morning pick-me-up. Instant coffee may seem unusual, but it adds a more robust coffee hit and is easier to incorporate into the dry mix.

You'll need

65 gm (½ cup) hazelnuts 250 gm (1¼ cups) caster sugar 145 gm butter, coarsely chopped 65 gm (¾ cup) Dutch-process cocoa powder 1 tbsp instant coffee granules 2 eggs, chilled 75 gm (½ cup) plain flour To serve: espresso coffee and vanilla ice-cream, optional   Bourbon chocolate sauce 200 gm dark chocolate (65% cocoa solids), roughly chopped 60 ml (¼ cup) thickened cream 20 ml Kentucky Bourbon

Method

  • 01
  • Preheat oven to 160C. Roast hazelnuts on a baking tray until dark brown (5-7 minutes), then rub off skins with a tea towel.
  • 02
  • Combine sugar, butter, cocoa, coffee and ½ tsp salt in a heatproof bowl placed over a saucepan of simmering water, stir occasionally until melted and combined (the mixture may be a little gritty; this is fine). Set aside to cool (3-4 minutes), then add eggs one at a time, beating with a wooden spoon between additions until glossy (3-4 minutes). Add flour, beat to combine, then mix in nuts and spoon mixture into a buttered 20cm-square tin lined with baking paper and smooth top. Bake until a skewer inserted comes out clean (20-25 minutes). Cool in tin, then cut into irregular squares.
  • 03
  • For Bourbon chocolate sauce, combine ingredients in a heatproof bowl over a saucepan of simmering water and stir until melted.
  • 04
  • Serve chocolate and coffee fudge cakes drizzled with Bourbon chocolate sauce alongside a shot of espresso poured over a scoop of vanilla ice-cream.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2014

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