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.

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.

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.

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.

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.

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.

Maurice Terzini and friends take over The Dolphin Hotel

Maurice Terzini

Maurice Terzini

Expect Da Orazio with a Fratelli Paradiso spin at the Crown Street pub.

Maurice Terzini, restaurateur and fashion designer, can now add publican to his CV. Terzini, one of Australia's most pioneering restaurateurs, is taking on Surry Hills pub The Dolphin and the new-look venue will reopen early April. "I'm going back to those basic principles," says Terzini. "We want a Da Orazio model in that fun, Fratelli Paradiso style - so we're going back and reinvigorating some of our best hits to suit a contemporary pub context."

Terzini, best known in Sydney for his work at Bondi's Icebergs and Da Orazio, is no stranger to the Australian pub scene. More than 20 years ago he opened the St Kilda landmark Melbourne Wine Room and the venue serves as a key inspiration for his latest venture on Crown Street. "Along with a handful of other pubs, Melbourne Wine Room was really instrumental in changing the food and beverage culture at the time. We hope this will be the same," he says.

The Dolphin's name will stay, but the overall feel will be very different. The space will be split into a main public bar, an elegant dining room and a wine room that's "twisted in a mod-Italian way", says Terzini.

Icebergs executive chef Monty Koludrovic will oversee the menu but the overall brief is fun. "Maurice-meets-Monty-meets-Melbourne Wine Room classics," he says. Food may include the likes of spaghetti with vongole or crab, cotoletta, Roman-style pizza and calamari Sant'Andrea - a signature of Terzini's from his first restaurant, Caffè e Cucina, in Melbourne's Chapel Street. The team behind Hotel Harry are partners in the project and interior designer George Livissianis (known for his work at The Apollo, among other restaurants) has been enlisted to do the fit-out.

"The design we have at the moment is not at all what we have in mind for a year down the track, but we've started experimenting and it's pretty mind blowing," says Terzini.

A pop-up version of the public bar is expected to open in early April, with the other areas to follow within three months. "It's not the typical pub thing. It's going to be quite elegant and a real art installation."

The Dolphin Hotel, 412 Crown St, Surry Hills, NSW, (02) 9331 4800, dolphinhotel.com.au 

 

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