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.

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.

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.

Choc-malt and almond brownie


This ultra-fudgy brownie is perfect on its own, but if you want to up the luxe-factor, serve it with a warm chocolate sauce. 

You'll need

120 gm raw almonds 250 gm butter, coarsely chopped 250 gm dark chocolate (60 per cent -68 per cent cocoa solids), coarsely chopped 270 gm brown sugar 4 eggs 170 gm plain flour 40 gm Dutch-process cocoa 1/4 tspn baking powder 60 gm malted milk powder 150 gm milk chocolate, coarsely chopped 50 gm cacao nibs

Method

  • 01
  • Preheat oven to 180C, and butter and line a 22cm-square cake tin with baking paper, allowing paper to overhang sides. Spread almonds on a baking tray and roast until golden brown and fragrant (6-7 minutes). Cool, then coarsely chop.
  • 02
  • Melt butter and dark chocolate in a bowl over a saucepan of simmering water, stirring occasionally, until smooth (2-3 minutes). Remove from heat, add sugar, then mix in eggs one at a time. Sieve flour, cocoa and baking powder over mixture, add malt powder and a pinch of salt and stir to combine (don’t overwork the dough or the brownie will become cakey), then stir in almonds, milk chocolate and cacao nibs, reserving a little of each to scatter on top.
  • 03
  • Spread batter in prepared tin, scatter with reserved almonds, chocolate and cacao nibs and bake until set around the edges but still a little fudgy in the centre (45-50 minutes; a skewer inserted should withdraw with just a little mixture on it). Cool completely, then cut into pieces and store in an airtight container for up to 5 days.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Mar 2016

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