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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.

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.

Discovering Macedonia

Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.

Confetti cake


A triple-layered cake is a guaranteed show-stopper, but if you're not feeding a large crowd, it's simple to reduce the quantities and make a single or double-layered cake. Sparklers to adorn it are optional, but highly recommended. The buttercream frosting is inspired by a Catherine Adams recipe.

You'll need

350 gm softened butter, plus extra for greasing Scraped seeds of 1 vanilla bean 700 gm (4 2/3 cups) plain flour 550 gm (2½ cups) caster sugar 380 ml milk 200 gm crème fraîche 6 tsp baking powder 280 gm eggwhites (about 10) 3 tbsp hundreds-and-thousands, plus extra to serve   Buttercream frosting 500 gm caster sugar 230 gm eggwhite (around 8) 500 gm butter, at room temperature Scraped seeds of 1 vanilla bean

Method

  • 01
  • Preheat oven to 170C. Butter three 20cm-diameter cake tins, line the bases with baking paper and dust sides with flour. Beat butter in an electric mixer, scraping down the sides of the bowl occasionally, until very fluffy and almost white (10-12 minutes), then beat in vanilla seeds. Scrape down sides of bowl, add flour, sugar, milk, crème fraîche and baking powder and mix on low speed to combine. Beat in eggwhites, a little at a time, until smooth, then stir in hundreds-and-thousands. Divide evenly among prepared tins, smooth tops and bake, swapping tins occasionally during cooking, until pale golden and centres spring back when lightly pressed (55 minutes to 1 hour). Cool in tins for 10 minutes, then turn out and cool on wire racks. Trim tops flat with a serrated knife and set aside.
  • 02
  • For buttercream frosting, gently whisk sugar, eggwhite and a generous pinch of salt in a heatproof bowl over a saucepan of simmering water until mixture reaches 50C-53C (10-12 minutes). Transfer to an electric mixer and whisk on medium-high speed until cooled completely (10-15 minutes), then add butter a little at a time until incorporated. Beat in vanilla seeds and set aside (see note).
  • 03
  • Place one cake on a serving plate, spread with frosting to about 7mm thick and refrigerate until frosting firms (8-10 minutes), then repeat. Top with remaining cake, spoon peaks of frosting on top, scatter with hundreds-and-thousands and serve.

Note If it's a hot day you may need to cool buttercream frosting over ice or in the fridge briefly to firm it up.


At A Glance

  • Serves 15 - 20 people
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At A Glance

  • Serves 15 - 20 people

Featured in

Nov 2015

Recipes (12 )

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