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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.

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.

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.

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.

Cherry and almond tart


This recipe calls for a rectangular tart tin, but you can use a 23cm-diameter round one instead.

You'll need

500 gm crème fraîche 100 ml pouring cream 20 gm pure icing sugar, sieved, plus extra for dusting To serve: fresh cherries   Cherry-vanilla jam 300 gm cherries, pitted 220 gm (1 cup) caster sugar Juice of 1 lemon and 1 orange 1 vanilla bean, split, seeds scraped   Almond pastry 90 gm natural almonds 250 gm softened butter 110 gm (½ cup) caster sugar 300 gm (2 cups) plain flour

Method

  • 01
  • For cherry-vanilla jam, combine ingredients in a saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and cook, stirring occasionally, until mixture reaches setting point (6-8 minutes; see note), refrigerate until well chilled (1-2 hours).
  • 02
  • Meanwhile, for almond pastry, process almonds in a food processor to form coarse crumbs (1 minute). Beat butter and sugar in an electric mixer until light and fluffy (2-3 minutes), scrape down sides of bowl, add flour and almonds, beat to just combine. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 03
  • Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick and line a 20cm x 28cm rectangular fluted tart tin, trim edges and refrigerate until firm (30 minutes). Blind bake until light golden (10-12 minutes), remove paper and weights, bake until golden and crisp (6-8 minutes), cool completely.
  • 04
  • Whisk crème fraîche, cream and icing sugar in a bowl until firm peaks form (2-3 minutes), refrigerate until required.
  • 05
  • Spread jam in base of pastry case, spoon over crème fraîche mixture, top with fresh cherries, dust with icing sugar and serve.

Note To test for a jam's setting point, place several saucers in the freezer before you start cooking the jam. When the mixture becomes thick, remove from heat, spoon a little onto a chilled saucer and return to freezer for 30 seconds. When you draw your finger through the mixture it should hold a trail. If it doesn't, cook for 1-2 minutes longer and test again.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Botrytis riesling.

Featured in

Dec 2010

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