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.

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.

Pork scratchings sandwich with apple and cabbage slaw


The ultimate bar snack, pork scratchings make a fine sandwich to go with drinks. Here, spiced pork scratchings come together with garlicky aïoli and a crunchy slaw in this hard-to-beat snack. Start this recipe a day ahead to dry out the pork skin.

You'll need

1 piece pork belly skin (about 800gm; see note) 1 tbsp white vinegar ½ tsp smoked paprika 1/2 tsp ground fennel seeds Softened butter, for spreading 8 thick slices seeded sourdough Aïoli, to serve   Apple and cabbage slaw 300 gm Savoy cabbage, shaved 2 small Granny Smith apples, cut into julienne 1/4 small Spanish onion, thinly sliced 60 ml (1/4 cup) extra-virgin olive oil 1 tbsp lemon juice 1 tbsp sherry vinegar 1/3 cup coarsely chopped flat-leaf parsley 1/3 cup coarsely chopped mint

Method

  • 01
  • Place pork skin on a wire rack on a tray and refrigerate uncovered overnight to dry out.
  • 02
  • Preheat oven to 140C. Rub skin with vinegar, slice into thin strips and arrange on a wire rack in a roasting pan so they’re not touching and roast, turning occasionally, until fat renders (50 minutes to 1 hour), then increase oven to 200C and roast until crisp and browned (15-20 minutes).
  • 03
  • Dry-roast spices in a saucepan until fragrant (30-40 seconds), then season scratchings to taste with spice mix and salt.
  • 04
  • For apple and cabbage slaw, combine ingredients in a bowl and season to taste.
  • 05
  • To serve, butter bread slices and spread half with aïoli. Top with pork scratchings, then slaw, sandwich with remaining bread and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Pork belly skin is available from some supermarkets, or order ahead from a butcher.

Drink Suggestion

Cloudy English scrumpy

Featured in

Sep 2016

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