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.

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Kisume, Melbourne

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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.

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Lemon cheesecake slice with citrus jelly


This cross between set lemon custard and a traditional cheesecake is topped with citrus jelly for extra tang, but you can leave it off for a more simple slice. We've used mandarin and ruby grapefruit juices in the jelly, but whatever citrus juices you prefer will work; that the amount of sugar may need to be adjusted depending on sweetness of the fruit.

You'll need

160 gm shredded wheat biscuits or digestives, coarsely broken 55 gm butter, softened 1 tbsp caster sugar   Lemon cheesecake filling 350 gm cream cheese, softened 3 eggs 350 ml pouring cream 150 gm caster sugar Finely grated rind of 1 lemon, juice of 2   Citrus jelly 380 ml strained citrus juice, such as pink grapefruit and mandarin 110 gm (½ cup) caster sugar titanium-strength gelatine leaves, softened in cold water for 5 minutes

Method

  • 01
  • Preheat oven to 175C. Line a 20cm brownie tin or square cake tin with baking paper. Process biscuits to fine crumbs, add butter and sugar, and pulse until well combined. Press into prepared tin so crumbs are well compacted and bake until golden (10-14 minutes). Set aside to cool.
  • 02
  • For lemon cheesecake filling, process cream cheese in a food processor until smooth, add eggs and pulse until just combined. Add cream, sugar and rind, and process until combined. Add a pinch of salt then, with motor running, gradually add lemon juice and process to just combine (do not overprocess or mixture may split). Strain through a coarse sieve onto biscuit base, reduce oven to 150C and bake until cheesecake is just set, with only a slight wobble in the centre when you shake tin (30-35 minutes). Set aside to cool (20-25 minutes), then refrigerate until chilled and firm (2½ -3 hours).
  • 03
  • For citrus jelly, stir juices, sugar and 100ml water in a saucepan over low heat until sugar dissolves. Squeeze excess water from gelatine, add to pan and stir until dissolved (1-2 minutes). Transfer to a bowl placed over ice and leave, stirring occasionally, until cooled (2-4 minutes).
  • 04
  • The cheesecake will have shrunk from the sides of the tin so, to prevent jelly running down the sides, slide some cardboard or folded paper between the paper lining and sides of the tin, then gently pour jelly over the back of a spoon onto cheesecake; this is to prevent the cheesecake from cracking. Refrigerate until set and chilled (2-2½ hours). Serve lemon cheesecake slice chilled. It will keep refrigerated in an airtight container for 2-3 days.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

May 2015

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