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.

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.

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.

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.

Baked pork and veal meatball sub


Who doesn't love a meatball sandwich? This version ups the ante with a garlic butter melting into the crusty baguette.

You'll need

50 ml olive oil 1 onion, diced 2 garlic cloves, finely chopped 800 gm canned cherry tomatoes 500 ml (2 cups) passata 100 ml red wine 2 fresh bay leaves 2 thyme sprigs 1 tbsp red wine vinegar, or to taste 2 medium crusty baguettes, split lengthways To serve: shaved parmesan and wild rocket   Garlic butter 150 gm softened butter 1 garlic clove, finely chopped 40 gm finely grated parmesan ¼ cup finely chopped flat-leaf parsley Finely grated rind of 1 lemon, juice of 2   Pork and veal meatballs 1½ tbsp olive oil ½ onion, finely diced 1 garlic clove, finely chopped 60 gm mild pancetta, diced 500 gm each minced pork and minced veal 100 gm firm ricotta 30 gm each finely grated parmesan and pecorino 30 gm fine fresh white breadcrumbs 2 tbsp each finely chopped oregano and flat-leaf parsley 2 tsp each finely chopped thyme and rosemary 1 egg To taste: freshly grated nutmeg

Method

  • 01
  • For pork and veal meatballs, heat oil in a saucepan over medium-high heat, add onion, garlic and pancetta, and sauté until tender and fragrant (4-5 minutes). Transfer to a bowl, cool completely, then add remaining ingredients, season to taste and mix well with your hands to combine. Roll into golfball-sized balls, place on a tray, cover and refrigerate to rest (30 minutes).
  • 02
  • Heat half the oil in a casserole, add onion and garlic and sauté until tender (4-5 minutes). Add cherry tomatoes, passata, wine and herbs, season to taste and simmer until beginning to thicken (15-20 minutes). Season to taste and set aside.
  • 03
  • Preheat oven to 160C. Heat remaining oil in a large frying pan, add meatballs and brown all over. Add to tomato sauce, transfer to oven and bake, turning meatballs occasionally, until cooked through and sauce is thick and rich (30-40 minutes). Remove from oven, discard herbs and stir in vinegar.
  • 04
  • For garlic butter, beat ingredients in a bowl to combine and season to taste.
  • 05
  • Heat grill to high. Spread garlic butter all over the inside of both baguettes and grill until golden and bubbling (2-3 minutes). Fill baguettes with meatballs, top with sauce, shaved parmesan and rocket, cut each into 2 or 3 portions and serve hot.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

American pale ale.

Featured in

Apr 2015

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