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.

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.

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.

Larb gai roll


We've been more than a little interested in Boon Café , the new venture from Sydney's Chat Thai group, which makes entirely untraditional and completely delicious Thai sandwiches by marrying authentic dishes with the best local bread and butter. This recipe is inspired by their first prototype, which combines all the spice of a classic larb with the handiness of a roll.

You'll need

4 wholegrain bread rolls To serve: mayonnaise and red oak lettuce   Larb gai 1 tbsp white glutinous rice 15 gm (3cm piece) galangal, peeled and sliced 2 tbsp peanut oil 800 gm coarsely minced chicken 2 garlic cloves, crushed 60 ml (¼ cup) each lime juice and fish sauce, or to taste 1 tbsp crushed light palm sugar ½ cup (firmly packed) coriander, finely chopped ¼ cup (firmly packed) mint, finely chopped, plus extra leaves, to serve 2 golden shallots, thinly sliced on a mandolin 3 tsp roasted dried chilli flakes, or to taste

Method

  • 01
  • For larb gai, dry-roast rice in a frying pan over high heat, shaking occasionally, until fragrantly nutty (3-5 minutes). Finely grind with a mortar and pestle. Add galangal to pan, and toast and grind in the same way, then reserve separately. Heat peanut oil in a wok until hot. Add chicken and galangal and stir-fry until golden (5-7 minutes), add garlic, lime juice, fish sauce and palm sugar, stir to combine (1-2 minutes), then add ground rice and toss to form a thick sauce (1 minute). Adjust seasoning (it should taste sour and salty). Just before serving, add herbs and shallots, and toss to combine.
  • 02
  • Halve the bread rolls and spread with mayonnaise to taste, spoon in larb gai, scatter over extra mint and roasted chilli flakes to taste, and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Tangy white pinot gris.

Featured in

Sep 2014

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