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.

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.

Soft polenta with crab, chilli, lemon and fennel


This recipe is inspired by a dish Robert Marchetti served during his time at Icebergs. It's a more delicate take on polenta than usual, with sweet crab and crisp fennel lightening up proceedings.

You'll need

90 ml extra-virgin olive oil 1 baby fennel bulb, thinly shaved on a mandolin, fronds coarsely chopped 1 garlic clove, finely chopped ½ long red chilli, finely chopped 250 gm picked crab meat, such as blue swimmer or spanner Finely grated rind and juice of 1 lemon, or to taste, plus lemon wedges, to serve 2 tbsp coarsely chopped flat-leaf parsley   Soft polenta 500 ml (2 cups) chicken stock 100 gm coarse polenta 30 gm butter, diced

Method

  • 01
  • For soft polenta, bring stock and 250ml water to a simmer in a saucepan over medium heat, then gradually add polenta, whisking continuously to combine. Reduce heat to as low as it will go and simmer, whisking occasionally, then more frequently as the mixture thickens, and cook until the polenta no longer feels grainy on your tongue (30-35 minutes). Whisk in butter until melted and combined, check seasoning and keep warm.
  • 02
  • Heat oil in a frying pan over low heat, add fennel (not fronds), garlic and chilli, and sauté until fennel is tender (2-3 minutes). Add crab and lemon rind, stir to just warm through, then stir in parsley and lemon juice, and adjust seasoning.
  • 03
  • Spoon polenta onto a board or platter (the consistency should be like thickened cream – if it’s too thick, adjust with a little extra hot stock or water), top with crab mixture, scatter with fennel fronds and serve hot with lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Crisp young riesling.

Featured in

Jun 2016

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