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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.

Brisbane's Montrachet changes owners

Brisbane's top French restaurant, Montrachet, has new owners and plans are afoot to expand the brand by opening a lookalike in mainland China.

Chef-patron Thierry Galichet will step aside at Easter after 11 years at the helm, making way for Shannon Kellam and his wife, Clare, to take over the Lyonnaise-inspired eatery in inner-city Paddington.

Most of the existing staff will continue at the restaurant and Galichet will work part-time alongside Kellam for the remainder of 2015 and supply French wine to Montrachet indefinitely.

Galichet says Montrachet will be his last restaurant and he now plans to concentrate on his successful wine-import business, along with a little consulting work, writing a book and leading wine tours to France.

Kellam, a former executive chef at The Brisbane Club, was Australia's representative at the Bocuse d'Or in January and is the only Australian chef to have competed twice at the biennial competition. He says his aim is to retain the soul of Montrachet but also to give diners new reasons to fall in love with the restaurant. Financial backers offered to custom-build a restaurant anywhere in Australia, but his heart was set on Montrachet.

"I'm buying Montrachet for Montrachet," Kellam says. "I don't want to change the way the restaurant operates, but I need an outlet for my style of food and that outlet will be on Friday nights."

A weekly ticketed $95 dégustation is planned to showcase Kellam's more progressive style of cooking, with Montrachet signatures - from steak frites to soufflé and snails - on the menu for the rest of the week. The restaurant will remain closed on Saturday nights.

"It will just be my food and my creations on Friday night and I'll be creating new dishes each week."

In May, Kellam's former apprentice Olivia Meli, currently sous-chef at The Brando resort in French Polynesia, will join the kitchen as chef de cuisine. Meli has been working in France for the past five years, with stints at Joël Robuchon in Monte Carlo and three Michelin-starred restaurant Flocons de Sel in Megève.

"I want to be an Australian chef who is achieving Michelin stars, if all goes to plan, at a second Montrachet in mainland China," Kellam says.

Montrachet, 224 Given Tce, Paddington, Brisbane, Qld, (07) 3367 0030

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