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.

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.

Chocolate honeycomb


This is great dipped in extra chocolate, or crumbled over ice-cream. When you cook the mixture, it's really important to keep stirring when it's getting close to the right temperature lest the cocoa burn, and you'll need an accurate sugar thermometer. This honeycomb stores well in an airtight container in the freezer. Humidity makes this sweet treat sticky so it's best made on a cool, dry day.

You'll need

8 gm (1 heaped tsp) bicarbonate of soda 165 gm caster sugar 60 gm liquid glucose 60 gm honey 8 gm (1 heaped tsp) Dutch-process cocoa, sieved Melted dark chocolate (60%-68% cocoa solids), to serve

Method

  • 01
  • Sieve bicarbonate of soda into a bowl and set aside. Line a deep-sided 15cm x 20cm metal tray with baking paper and set aside.
  • 02
  • Bring sugar, glucose, honey, cocoa and 60ml water to the boil, stirring to dissolve sugar, then boil, swirling pan occasionally at first and stirring occasionally towards the end of cooking to prevent burning on the base, until mixture reaches 150C on a sugar thermometer (8-12 minutes; hard crack stage). Sprinkle with bicarbonate of soda (be careful, hot mixture will puff up), swirl pan quickly to combine and immediately pour into prepared tray, then stand without touching until cooled (10-15 minutes). Break into pieces and dip in chocolate, cooling in fridge to set. Honeycomb is best on the day it’s made, but freezes well.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Mar 2016

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