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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.

Chef James Henry pops up at Harpoon Harry

James Henry

James Henry

Morgan McGlone brings another friend to Harpoon Harry, acclaimed expat chef James Henry of Belon in Hong Kong. 

Sydney's Harpoon Harry is going all-out French. Well, for two days anyway. On Wednesday 22 and Thursday 23 June, former Bones and Au Passage chef James Henry will cook a five-course dinner in collaboration with Morgan McGlone in the upstairs dining room.

"Sometimes you have beautiful friends and James Henry is beautiful," says McGlone. "His cooking is really natural. He always wants to make sure the product is right and I really dig that sort of integrity."

Henry gained international recognition cooking in Paris at Au Passage and with his first restaurant Bones, in the 11th arrondissement, known for its minimalist, produce-driven small plates and charm. After closing Bones in August last year, Henry relocated to Hong Kong to open Belon, a French bistro on Elgin Street in Soho.

Henry is coming to Australia for McGlone's wedding on 20 June (the pair met in 2012 at the Omnivore Food Festival in Paris and instantly hit it off) so they thought it'd be fitting to keep the energy levels high with a collaborative dinner.

Henry will be in charge of the main menu, so expect fresh and seasonal with a spotlight on produce, while McGlone is on arrival snacks and a cheese course. "I'm going to Hong Kong tomorrow for my buck's party so the menu will probably come together in between a daytrip to Macau," says McGlone. "I know James and he'll change it when he gets here."

This is not the first time the friends have cooked together. For Bones' second birthday in February last year, McGlone took over the Bones kitchen slinging his cult-status hot chicken and a mac and cheese made with three kinds of Parisienne raw-milk cheese.

Henry is the second guest chef in the hotel's new Friends of Harry's series. His pop-up comes hot off the tail of South Carolina pitmaster Rodney Scott's sold-out takeover last month, where his low and slow barbecue was served to an impressive one thousand diners in just four hours.

Henry's dinner will be a more intimate affair; tickets cost $135 per person, which includes matching natural wines paired by sommelier James Hird, and there are only 50 tickets available for each night.

"James doesn't do well cooking for big numbers - it's not his style - so we wanted to make him feel comfortable," says McGlone. "It's going to be post wedding so I think the energy will just be really great. Everyone will be on a high."

James Henry at Harpoon Harry, 22 and 23 June, 6.30pm; tickets are $135 for five courses with matching wines. To book email info@hotelharry.com.au or call 02 8262 8800.

Harpoon Harry, 40/44 Wentworth Ave, Surry Hills, NSW, hotelharry.com.au/bar

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