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.

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.

Penfolds Magill Estate Restaurant returns

When Penfolds Magill Estate Restaurant reopened in late August after a 21-month hiatus and an extensive refit, its stated ambition to be among Australia's leading restaurants ensured it would attract close scrutiny. And does it make the cut? It's not there yet, but it could be on its way. 

The interior fashioned by designer and restaurateur Pascale Gomes-McNabb makes a strong initial impression. Clusters of bespoke dark furnishings now draw the eye as much as the views across the vines to Adelaide's skyline. Bare blackwood tables and low-slung leather wingback chairs are dramatically offset by slashes of red-hot neon and clusters of Emma Lashmar's illuminated glass orbs suspended above the tables. The décor softens the mood of a once-austere room - it's more casual and relaxed. 

New executive chef Scott Huggins, previously of Nihonryori RyuGin, Tokyo, and the Royal Mail Hotel, Dunkeld, strives for harmony, balance and the pure expression of hero ingredients rather than dazzling spectacle within his five- or eight-course dégustation menus ($135 or $185; $265 or $435 with matched wines). Lightly cured belly of bluefin tuna with asparagus smoked in hay, egg yolk and dehydrated olive crumbs is a shining example. Gentle flavours ensure the luscious tuna texture remains the highlight of this dish. Less cohesive, perhaps, is a lightly poached Coffin Bay oyster in cucumber purée topped by frozen pebbles of bitter apple, the contrasting warm and cold elements seeming awkward rather than intriguing. Pastry chef Emma Shearer impresses though, with a dessert of toasted hay-infused ice-cream offset by crumbled walnut and a dark wafer of coffee and linseed. 

The main course shows Huggins's intentions best: wagyu striploin (seared, chilled, rested in 62C oil, sprayed with soy and rosemary then grilled over charcoal) is modestly seasoned and embellished with roasted sesame dressing and confit baby garlic as a foil beside powerhouse red wines: Bin 707 Cabernet Sauvignon for the five-course menu, or 2008 Grange with the eight-courser. It's a tough gig for any ambitious chef; Penfolds wines are always going to be the star of this show.

Penfolds Magill Estate Restaurant, 78 Penfold Rd, Magill, SA, (08) 8301 5551

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