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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.

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.

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.

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.

The World’s 50 Best Restaurants are announced and there’s a new number one

Massimo Bottura accepting his award for world's number one

Massimo Bottura accepting his award for world's number one

Hot off yesterday's news that the World's 50 Best Restaurants will bring their annual awards to Melbourne in 2017, numbers one to 50 have been announced at the awards ceremony in New York. And there's a new top dog.

Osteria Francescana in Modena, Italy, has knocked Girona's El Celler de Can Roca from the number-one spot. It's also the first-ever Italian restaurant to top the list. Chef Massimo Bottura took to the stage to accept the award, stopping to hug the Roca brothers, who are now placed at number two. "Culture is our most important ingredient," said Bottura. "It's all about hard work."

The highest placed Australian chef on the list is Newcastle-born Brett Graham. His London restaurant, The Ledbury, comes in at number 14, the highest UK restaurant on the list.

Melbourne's Attica, number 32 in 2015, dropped a spot to 33, but was awarded the title of Best Restaurant in Australasia. "I think any year we see an Australian restaurant on the list is a big win," said GT's deputy editor and chief restaurant critic, Pat Nourse, and chair of the voting panel for Oceania and Australasia.

Australia's king of Thai food, David Thompson's Bangkok restaurant, Nahm, placed at number 37.

"Look at the Australians and the Australian restaurants on the list - Attica, Brae, Quay, The Ledbury, Burnt Ends, Nahm - and you're looking at a more diverse and exciting mix of places than any other nation is fielding right now," said Nourse. "I think it says great things about food and culture in Australia."

Absent from this year's list is Sydney restaurant Sepia, who last year took out the award for One to Watch. This year that title was awarded to Tokyo-born chef Zaiyu Hasegawa and his Tokyo restaurant, Jimbocho Den.

Alain Passard, of L'Arpège in Paris, accepted the Lifetime Achievement award to the first standing ovation of the night. "This is the best job in the world," he said.

In other international developments, The Clove Club in Shoreditch, London, was awarded the Highest New Entry Award, débuting at number 26. Eleven Madison Park in New York took out the Art of Hospitality award, and Noma in Copenhagen, placed number three on the list in 2015, dropped to number five.

The list from 1-50:

1. Osteria Francescana, Modena, Italy

2. El Celler de Can Roca, Girona, Spain

3. Eleven Madison Park, New York City, US

4. Central, Lima, Peru

5. Noma, Copenhagen, Denmark

6. Mirazur, Menton, France

7. Mugaritz, Errenteria, San Sebastián, Spain

8. Narisawa, Tokyo, Japan

9. Steirereck, Vienna, Austria

10. Asador Etxebarri, Axpe, Spain

11. DOM, São Paulo, Brazil

12. Quintonil, Mexico City, Mexico

13. Maido, Lima, Peru

14. The Ledbury, London, UK

15. Alinea, Chicago, US

16. Azurmendi, Larrabetzu, Spain

17. Piazza Duomo, Alba, Italy

18. White Rabbit, Moscow, Russian

19. L'Arpège, Paris, France

20. Amber, Hong Kong

21. Arzak, San Sebastián, Spain

22. The Test Kitchen, Cape Town, South Africa

23. Gaggan, Bangkok, Thailand

24. Le Bernardin, New York City, US

25. Pujol, Mexico City, Mexico

26. The Clove Club, London, UK

27. Saison, San Francisco, US

28. Geranium, Copenhagen, Denmark

29. Tickets, Barcelona, Spain

30. Astrid y Gastón, Lima, Peru

31. RyuGin, Tokyo, Japan

32. Restaurant André, Singapore

33. Attica, Melbourne, Australia

34. Restaurant Tim Raue, Berlin, Germany

35. Vendôme, Bergisch Gladbach, Germany

36. Boragó, Santiago, Chile

37. Nahm, Bangkok, Thailand

38. De Librije, Zwolle, The Netherlands

39. Le Calandre, Rubano, Italy

40. Relae, Copenhagen, Denmark

41. Fäviken, Järpen, Sweden

42. Ultraviolet, Shanghai, China

43. Biko, Mexico City, Mexico

44. Estela, New York, US

45. Dinner by Heston Blumenthal, London, UK

46. Combal.Zero, Rivoli, Italy

47. Schloss Schauenstein, Fürstenau, Switzerland

48. Blue Hill at Stone Barns, Pocatino Hills, New York, US

49. Quique Dacosta, Dénia, Spain

50. Septime, Paris, France

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