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.

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.

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.

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.

Hunter Valley NSW travel guide

Our guide to the best of the region.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Pea and ham soup

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. 

Hard Things to Talk About

O Tama Carey

O Tama Carey

Forget the daily play-by-play. It's time to bounce back from your conversational dining rut with a new dinner series aimed at addressing the topics we often leave off the table.

Over the last weekend of August, former Berta chef O Tama Carey is going rogue behind the burners at Café Paci to create a five-course menu exploring bias through food and discussion.

"It's a dinner but each course or section has an idea behind it," says Carey. "The aim is to use the food and booze as a nudge to get people talking and exploring ideas in a fun, gentle and delicious way."

The food, adds curator, Lekki Maze, is designed to tell a story.

"It will challenge our assumptions, and also open us up to the unknown. Expect some unexpected flavours, or familiar flavours in new forms."

Accompanying the menu will be matching wines and provocative statements, and there's even talk of performers in the mix.

"It's going to be lots of fun," says Carey, who will be exploring her own inherent bias through the menu. "I will get to play with some unusual stuff that is not my norm."

Bias - Against the Grain will be the first instalment in a series, which will return in the New Year with discussions on fear, mistakes, taboos, sex, death and consciousness.

Your host for the dinners, The Ethics Centre, is also a co-curator of this year's Festival of Dangerous Ideas so expect some serious food for thought.

Tickets are $135, Aug 30 & 31, Bias - Against the Grain, Café Paci, 95 Riley St, Darlinghurst, NSW, (02) 9368 7000

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