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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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.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Jackalope hotel opens on the Mornington Peninsula

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Pea and ham soup

2017 Australian Hotel Awards: The Winners

Every year, we produce the Australian Hotel Guide to scout the country for the very best in hotels: from city to country, coast to coast, club sandwich to club sandwich. We check into reviewed hotels anonymously and pay our own way. What we experience at these top Australian addresses is the same as what you, our readers, would experience. No special treatment; no added extras. Just honest, informative reviews of the best hotel experiences around the country. It's time to get packing. Pick up a copy of our 2017 Hotel Guide with our June issue, out now.

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.

GT reader dinner: Valentino, Melbourne

Riccardo Momesso, Valentino, Melbourne

Riccardo Momesso, Valentino, Melbourne

Come and enjoy a southern Italian feast at Melbourne's Valentino, where the accent's authentic Calabrian.

Is Calabria home to Italy's hottest food?

In both senses of the notion, it's a big "si". Calabrian food can be spicy, but it's certainly having a moment. Its local champion is Melbourne chef Riccardo Momesso. and at his Toorak restaurant, Valentino, he crafts rustic, wholesome Italian cooking, closely linked to the seasons but reflective of its place in Australia.

"Momesso's family background is Calabrese," says GT's Melbourne editor Michael Harden, "and his restaurant reflects not just these Italian roots, but also the kind of food his mum used to cook when he was growing up on a farm in Broadmeadows, Victoria."

It's the kind of approachable, laid-back cooking we can't get enough of, so we've joined with Momesso and team to host a Calabrian-accented reader dinner to celebrate this Italian issue. Expect a southern Italian feast featuring filei pasta with a baccalà and borlotti sauce, Calabrian anchovy doughnuts, or zeppole, and braised goat with hot peppers and sautéed chicory.

So join us on 30 March for fantastic food, wine and Calabrian hospitality. There'll be matching vino, still and sparkling waters courtesy of our friends at Fine Dining Lovers and $10 from each ticket will be donated to the Ovarian Cancer Research Foundation, a most worthy cause. See you there, folks.

Join us for dinner at 6.45pm for 7pm on Monday 30 March at Valentino, 517 Malvern Rd, Hawksburn, Vic. The cost of $130 per person includes Sanpellegrino waters, wines by the glass and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9826 8815. For more information on the OCRF, call 1300 OVARIAN or visit the OCRF website.

Valentino menu
* Anchovy zeppole
Spritz Calabrese (Cinzano Bianco, prosecco, San Pellegrino Mandarino)

* Wild hare polpetti in pistachio crumb
* Caponata with raisins and cocoa
* Maccu di fave with prawns and chilli
* Marinated sardines with zucchini, pine nuts and raisins
Peroni Nastro Azzurro 2013 Contini Nieddera Rosato, Sardinia

* Filei, ragù di baccalà e borlotti
2013 Virgona Salina Bianco, Sicily

* Braised goat with hot peppers and sautéed chicory
2012 Ippolito Liber Pater Cirò Rosso, Calabria

* Tartufo di Pizzo
2007 Ceratti Greco di Bianco Passito Black Label, Calabria

Sponsored by Fine Dining Lovers

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Signature Collection

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2017 Restaurant Guide

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