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.

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.

Singapore Airlines launches premium economy in Sydney

The new premium economy on Singapore Airlines

The new premium economy on Singapore Airlines

While nothing matters more to most airline passengers than cabin space, Singapore Airlines launched its premium-economy seats in Sydney today with an emphasis on the package as much as the seat pitch.

"It's not just the bigger seat, though, that's important," Greg McJarrow, the airline's NSW-ACT manager, said at the launch this morning. "It's the value of the total package - the service and the priority it gives passengers."

Premium-economy passengers have priority check-in and baggage handling, a hefty baggage allowance of 35 kilograms, a choice of three main courses and the ability to pre-book meals online, and wines and Champagne (Ernest Rapeneau Brut) served throughout the flight.

The airline has invested around $US80 million in the new cabins to be rolled out during the next five months in its Airbus A380s (36 seats) and Boeing 777-300ERs (28 seats) in a 2-4-2 layout. Each leather seat is 19.5 inches wide (18.5 inches in the 777s, compared with 18 inches in Singapore Airlines' economy seats), with an 8-inch recline and a 38-inch seat pitch; the airline's economy seats have a 6-inch recline and 32-inch pitch. The new seats have a calf and a foot rest, and two USB ports. Touch-screen high-definition monitors are 13.3 inches wide, which the airline claims is the largest in its class, with noise-cancelling headphones.

You'll pick the new premium-economy cabin easily when boarding - the palette is charcoal grey with orange trim and cushions, in contrast with the muted cream, chocolate and celadon-blue palette elsewhere. 

Return premium-economy fares from Sydney to Singapore cost from $2240;  return economy lead-in fares cost from $870.

singaporeair.com

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