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. 

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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.

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No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

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Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

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.

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.

Chiang Mai chicken curry


This northern Thai-style curry is flavoured with ginger as well as turmeric. It's slightly sour and deliciously light.

You'll need

1 tbsp coconut oil 700 gm skinless chicken thigh fillets, cut into 6cm-8cm pieces 1 star anise 60 gm ginger, peeled and cut into julienne, plus extra to serve 1½ tbsp tamarind extract, or to taste (see note) 1 tbsp crushed light palm sugar, or to taste 2 tbsp fish sauce, or to taste 65 gm roasted peanuts, plus extra to serve Steamed jasmine rice and Thai basil, to serve   Chiang Mai curry paste 12 dried red chillies (10 gm), seeds removed, soaked in cold water for 2-3 hours, drained 40 gm ginger, peeled and coarsely chopped 1 golden shallot, coarsely chopped 1 lemongrass stalk (white part only) 1 garlic clove, chopped 1 tsp shrimp paste 10 gm (about 1cm) fresh turmeric, peeled and coarsely chopped ½ tsp cumin seeds

Method

  • 01
  • For curry paste, chop chillies, then pound with remaining ingredients and 1 tsp salt to a smooth paste with a mortar and pestle (or process in a small food processor).
  • 02
  • Heat coconut oil in a saucepan over medium heat, add curry paste and stir until fragrant (1-2 minutes). Add chicken and star anise, stir to coat, then add 400ml water and bring to a simmer. Reduce heat to low and cook until chicken is almost cooked (15-20 minutes). Add ginger, tamarind and palm sugar, season to taste with fish sauce and extra tamarind if necessary; sauce should taste salty and sour. Simmer until chicken is tender and curry is well flavoured, adding peanuts during the last few minutes of cooking (20-25 minutes). Adjust seasoning with fish sauce and tamarind if necessary, then serve on rice and scatter with basil, extra ginger and extra peanuts.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

To make tamarind extract, soak 1 tbsp tamarind pulp in 60 ml boiling water in a bowl for 5 minutes, then mix to form a paste and strain.

Drink Suggestion

Perfumed, bitter IPA.

Featured in

Feb 2017

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