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.

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.

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.

Bacon and egg tonkotsu ramen


Tonkotsu is one of the classic broths served with ramen, made by boiling pork bones until the collagen and fat create a creamy, gelatinous stock - so rich and lip-smackingly good. If you don't have time to spare, you could use a dashi or miso soup base instead.

You'll need

2 eggs at room temperature 350 gm ramen noodles 150 gm rindless bacon, chopped 40 gm black fungi, thinly sliced To serve: nori toasted over a flame and cut into strips, and sesame seeds (optional) To serve: shichimi togarashi (see note)   Tonkotsu broth 1.5 kg large pork bones, cut into 10cm-15cm pieces and rinsed (see note) 60 ml (¼ cup) konbu seasoning (see note)

Method

  • 01
  • For tonkotsu broth, place pork bones in a stockpot with konbu seasoning, cover with 4 litres water and bring to the boil over high heat. Skim scum from surface and boil, topping up with water if necessary to keep bones just covered, until broth is cloudy, creamy and gelatinous, then simmer to reduce to 2 litres (3-3¼ hours). Strain stock through a large sieve, season to taste and keep warm.
  • 02
  • Cook eggs in a saucepan of simmering water over medium heat until medium-boiled (7 minutes for medium yolks). Peel and halve just before serving.
  • 03
  • Cook ramen noodles in a saucepan of boiling water until al dente (4-5 minutes), then drain and divide among warm serving bowls.
  • 04
  • Meanwhile, fry bacon in a frying pan over high heat until crisp and golden brown (4-6 minutes).
  • 05
  • Pour tonkotsu broth over ramen noodles, top with half an egg, bacon, fungi, nori and sesame seeds, season to taste with shichimi togarashi and serve hot.

Note Shichimi togarashi, a Japanese seven-spice chilli powder, is available from Japanese grocers and from herbies.com.au. Ask your butcher to cut up the pork bones for you. Konbu seasoning, also known as konbu tsuyu, is available from Asian supermarkets. Substitute light soy sauce if it's unavailable.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2015

Recipes (11 )

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