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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.

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.

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.

Lûmé, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Lûmé, Melbourne.

After a notably fevered lead-up that's seen moody black-and-white YouTube videos, sneak previews in other restaurants and provocative statements about filling gaps in the market and wanting to be among the best in the world, Lûmé has opened in South Melbourne in a surprisingly low-key fashion. The dining space - a sizeable two-room affair that includes an open kitchen, a Turkish marble and American oak bar, salmon-pink paint and half-mast curtains acting as room dividers - favours quirky over stylish and has a fashionably geeky awkwardness. The menu - a dégustation of 15-plus courses - is similarly oddball. Co-owners-chefs Shaun Quade and JP Fiechtner show a penchant for consciously provocative ingredients (calamari entrails, cow udder, lamb blood) and dishes designed to fool with the senses. There's clever stuff here - a dish of duck liver and quince has the quince looking like the liver and the liver looking like the quince; what appears to be baby corn on a crab, corn and dairy cow dish is actually a corn and crab custard, while the "crab" (spoiler alert) turns out to be salted, thinly sliced and blowtorched cow's udder. There's also challengingly chewy aged and dehydrated emu teamed with white soy, and a complicated chocolate dessert that's served in a cacao pod made of chocolate (pictured). As an alternative to the dégustation, there's a simpler à la carte menu that includes charcuterie, oysters and a fish stew, while the wine list from sommelier Sally Humble is a snappily assembled fun-park ride that ranges from an aged apple-cider liqueur to cloudy, funky sake. It's early days yet, but there's plenty to keep an eye on here beyond the YouTube scene-setting.

Open Thu-Sat and Mon 6pm-late, Sunday noon-4pm; Lûmé, 226 Coventry St, South Melbourne, Vic, (03) 9690 0185

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