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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. 

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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.

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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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.

Roast pork rolls with apple slaw


This cider-roasted pork melts in the mouth. Stuffed into rolls with crunchy crackling and crisp apple slaw, it makes an ideal lunch. Don't let the pan juices go to waste - spoon them over the pork as you fill the rolls.

You'll need

1 tsp fennel seeds, coarsely crushed ½ tsp each ground coriander and allspice 2 tbsp olive oil 2 tbsp finely chopped thyme 2 garlic cloves, finely chopped, plus 2 garlic heads, halved Finely grated rind of 1 orange 2 Granny Smith apples, thickly sliced 1.2 kg piece pork belly, skin and fat scored at 1cm intervals 250 ml dry apple cider 1½ tbsp apple cider vinegar 225 gm (¾ cup) mayonnaise 12 buttered soft small rolls, to serve   Apple slaw 60 gm sour cream 2 tbsp apple cider vinegar 1½ tbsp extra-virgin olive oil Finely grated rind and juice of 1 lemon 1 garlic clove, finely chopped 400 gm cabbage (about ¼), shaved on a mandolin 2 Granny Smith apples, thinly sliced 1 golden shallot, thinly sliced ¾ cup coarsely torn mint 4 long pickled chillies, thinly sliced

Method

  • 01
  • Preheat oven to 220C. Dry-roast spices in a small frying pan over medium-high heat until fragrant, then place in a bowl with oil, thyme, chopped garlic and rind, and season to taste. Place apple and heads of garlic, cut-side up, in a roasting pan and place pork on top skin-side up. Rub spice paste all over skin, then add cider and 3 tsp vinegar to pan and roast until skin begins to crackle (1-1¼ hours). Reduce oven to 180C and roast until golden brown and pork is fork-tender (1-1½ hours). Rest for 15 minutes and thickly slice just before serving.
  • 02
  • For apple slaw, whisk sour cream, vinegar, oil, rind, juice and garlic in a bowl. Add cabbage, apple, shallot, mint and pickled chillies, season to taste and toss to combine.
  • 03
  • Squeeze roasted garlic cloves from skins, mash with a fork, then stir into mayonnaise along with remaining vinegar and season to taste. Serve sliced pork and slaw in buttered rolls spread with roasted garlic mayonnaise.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jun 2015

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