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.

Salami and fennel seed mini buns with whipped anchovy butter


These buns may be small but they pack a big punch in the flavour stakes. We love them served more or less straight from the oven, but if you wanted to bake them a little ahead of time, you could warm them in a moderate oven just before serving.

You'll need

2 tsp fennel seeds 600 gm (4 cups) strong white flour 50 gm pecorino, coarsely grated 1 tbsp finely chopped oregano 10 gm (2½ tsp) dried yeast 50 ml extra-virgin olive oil 60 gm sopressa, diced, plus extra, sliced, to serve 1 egg yolk, lightly beaten with 1 tbsp milk   Whipped anchovy butter 200 gm softened butter 8 anchovy fillets, finely chopped Finely grated rind of 1 lemon

Method

  • 01
  • Dry-roast fennel seeds in a small saucepan until fragrant and lightly roasted (20-30 seconds). Combine with flour, pecorino, oregano, yeast and 2 tsp salt in an electric mixer fitted with a dough hook, and mix to combine. With mixer on medium speed, add oil and 375ml lukewarm water, and knead until smooth and elastic (5-6 minutes). Add sopressa and knead to combine. Transfer to a lightly oiled bowl, cover and stand until doubled in size (1 hour).
  • 02
  • Preheat oven to 200C and line 2 trays with baking paper. Turn dough out onto a lightly floured surface, knock down, then pinch off walnut-sized pieces of dough (about 35gm each) and roll into smooth balls. Place on prepared trays, leaving a few centimetres between each for expansion. Cover and stand until risen by about half (30 minutes). Lightly brush with eggwash and bake, swapping and turning trays occasionally, until golden brown (15-20 minutes). Stand for 10 minutes to cool.
  • 03
  • Meanwhile, for whipped anchovy butter, beat ingredients in an electric mixer until light and fluffy, season to taste and keep at room temperature. Serve with the warm salami and fennel seed buns and sliced sopressa.

At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

Drink Suggestion

Dry sangiovese rosé

Featured in

April 2016

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