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.

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.

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.

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.

Cheddar and kale pull-aparts


We love these rolls eaten while still warm simply with plenty of salted butter. They'd also be excellent served alongside an autumnal soup - creamy potato or cauliflower would make a good match.

You'll need

500 gm strong white flour 250 gm wholemeal flour 1 tbsp coarsely chopped thyme 1 tsp dried yeast 250 gm sour cream 80 gm coarsely grated vintage cheddar   Kale filling 30 gm butter, diced 1 tbsp olive oil 1 leek, finely chopped 2 garlic cloves, finely chopped 3 cups finely chopped kale 1 tbsp finely chopped thyme 1 tsp dried red chilli flakes Finely grated rind of 1 lemon

Method

  • 01
  • Combine flours, thyme, yeast and 3 tsp salt in an electric mixer fitted with a dough hook and mix to combine. Whisk 100gm sour cream and 350ml lukewarm water in a bowl to combine, then, with mixer on medium speed, gradually add to flour mixture and knead until smooth and elastic, and dough pulls away from the sides of the bowl (5-6 minutes). Transfer to a lightly oiled bowl, cover and set aside until doubled in size (1 hour).
  • 02
  • Meanwhile, for kale filling, melt butter and oil in a saucepan over medium-high heat, add leek and garlic and sauté until tender (4-5 minutes). Add kale, stir occasionally until wilted (2-3 minutes), then stir in thyme, chilli and lemon rind. Remove from heat, season to taste and set aside.
  • 03
  • Preheat oven to 200C, and butter and line the base of a 20cm x 30cm baking tray with baking paper. Turn out dough onto a lightly floured surface, knock down, then roll out to a 30cm x 45cm rectangle, with the longest side facing you. Spread with remaining sour cream, scatter with cheese and kale filling, then season to taste. Roll into a cylinder, trim uneven ends, then cut into 12 even pieces. Place cut-side up in prepared tin, cover and stand until risen by half (10-15 minutes). Bake, turning tray occasionally, until golden brown (30-40 minutes). Stand in tray for 10 minutes, then serve warm.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Yeasty saison

Featured in

April 2016

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