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.

Alistair Wise pops up at Yellow, Sydney.

Alistair Wise of Sweet Envy, Hobart

Alistair Wise of Sweet Envy, Hobart

The man behind our favourite Tasmanian baked goods is coming to Sydney this month. Hobart-based pâtissièr extraordinaire Alistair Wise will bring Sweet Envy's crackle and pop to Yellow restaurant for one night only, 19 October. But don't expect sweets and sweets alone.

"They said you can just do dessert, but I might never get the chance to do this again," says Wise. "I'm going to play on the dark side where the hot people play."

So is this Sydney's chance to get a bite of Wise's famed pecan sticky buns? Well, no. Not quite.

"They're a good breakfast pastry - and I'm sure someone wants to put it on top of a freak-shake somewhere," he says, "but this is more inspired by things we do in the shop. Taking one thing and turning it into something totally new."

The five-course set menu at Yellow will include dishes such as soft-serve daikon cake with sardine, samphire and XO; the recipes for the cake and the XO were both taught to Wise by fellow Hobart chef Gordon Tso of Me Wah. "The daikon cake is really, really soft, almost like a jelly," says Wise. "I've been playing around with this cool batter that's out of a soda siphon, too. It's glassy and crisp, and perfect with oily fish."

Sadly, Wise's old-school ice-cream truck, Big Bessie, won't be along for the ride, but there'll still be plenty of nostalgia on show - particularly when dessert rolls around. "It's basically like eating my childhood," he says.

Porridge topped with candy cap mushroom ice-cream will kick the sweetness off, followed by a second dessert of cherry custard with house-made cubeb pepper and mint Ice Magic. "Liquid nitrogen, yeah okay, cool. But Ice Magic? Crack!"

Wise has also been playing around with canapés and petits fours such as canelés with char siu pork ("I see your bao and raise you a canelé") and Whisky Sour-flavoured "adult gummy bears".

And despite all this fondness for play, the chef assures us that it's still about serious cooking. The drinks offering is yet to be decided on, but there's talk of aged sake, one of Wise's new favourite things.

"It can't all be anarchy and mayhem," he says. "It's a restaurant. I have to try and feed people as well."

Alistair Wise pops up at Yellow on 19 October. Tickets are $90 per person for five-courses. Yellow, 57 Macleay St, Potts Point, NSW, (02) 9332 2344.


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