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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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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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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.

Lamb and spring onion pancake soup


The pancakes here are similar to roti-style flatbread. Torn into pieces and added to the bowl, they come to resemble little dumplings as they soak up the broth. You could also serve them on the side for guests to tear themselves.

You'll need

1 tsp cumin seeds 1 piece cassia bark 1.5 kg lamb bones, trimmed of excess fat and cut into 10cm pieces (see note) 1 onion, coarsely chopped 1 garlic head, halved 80 ml (1/3 cup) light soy sauce 2 large hindquarter lamb shanks (about 300gm each) To serve: thinly sliced spring onions and chilli oil   Spring onion pancakes 4 spring onions, coarsely chopped 60 ml (¼ cup) grapeseed oil 400 gm (2 cups) plain flour, plus extra for dusting For scattering: black sesame seeds, for scattering

Method

  • 01
  • Dry-roast cumin seeds and cassia in a large stockpot over medium heat until fragrant (20-30 seconds). Add lamb bones, onion, garlic and soy sauce, and cover completely with water (about 3 litres). Bring to the boil, skim scum from the surface, reduce heat to low and simmer uncovered for 1 hour. Add lamb shanks, cover with a lid and simmer until meat is falling from the bone (3-3½ hours). Remove lamb shanks and cool briefly, then pull meat from the bones and shred into bite-sized pieces. Strain stock through a large sieve into a clean saucepan (discard solids), then return shank meat to stock, season to taste and keep warm.
  • 02
  • For spring onion pancakes, preheat oven to 250C. Process spring onion with oil in a food processor until finely chopped and well combined with oil. Mix flour and 500ml cold water in an electric mixer fitted with a dough hook until a smooth dough forms. Meanwhile, place a 23cm ovenproof frying pan in the oven. Divide dough into 6 pieces then, working with a piece at a time, roll on a lightly floured surface to a 23cm-diameter round. Spread 2 tsp spring onion oil over dough, then roll dough to form a rope shape. Coil dough into a spiral, roll out again to a 20cm round and scatter with black sesame seeds. Cook on heated pan in the oven while you roll the next, turning once, until golden and cooked through (about 5 minutes). Transfer to a board and, when cool enough to handle, tear or cut into bite-size pieces, and divide among serving bowls, or leave whole to serve alongside soup.
  • 03
  • Bring soup to a simmer and ladle into the bowls. Scatter with spring onion and serve hot with chilli oil.

Note Lamb bones may need to ordered from the butcher; ask the butcher to chop them up, too.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2015

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