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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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Hunter Valley NSW travel guide

Our guide to the best of the region.

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. 

Massimo Bottura invites you to dinner

Massimo Bottura

Massimo Bottura

Catch the world's number-one chef's only dinner in Australia as he teams with OzHarvest for a memorable fundraiser.

If you've been holding out hope that Massimo Bottura would step into a restaurant while he's in Australia for the World's Best Restaurant Awards, you're in luck. On 2 Sunday April, the chef of Osteria Francescana, the restaurant in Italy that currently holds the top slot in the World's 50 Best restaurants, will host a charity dégustation with a handful of Australia's top chefs, with proceeds going to OzHarvest and Bottura's own not-for-profit, Food for Soul.

Related: #50BestTalks brings World's Best Chefs to Sydney and Melbourne

OzHarvest's warehouse in Alexandria, Sydney will transform into a makeshift fine-diner for the night. But just because the tickets are selling for $1,000 a pop, don't expect Osteria Francescana's ox rib-eye nor its tortellini with a Parmigiano-Reggiano cream; to align with the charities' mission statements, the food is going to be cooked by a host of Australia's top chefs working with ingredients which would usually be discarded.

''Ronni and I are both one hundred per cent committed to ensuring good food stops going to waste and is given to people who need it most," says Bottura, referring to his pal Ronni Kahn, OzHarvest's founder. "I'm delighted to host this dinner with OzHarvest to help tackle this global issue."

Current menu teasers include southern calamari with black garlic and roast shellfish custard from Rob Cockerill of Bennelong, and a dish from of Sixpenny involving lamb marinated n beer wort with fermented beetroot peels and stems. Other chefs donating their time include O Tama Carey, Saint Peter's Josh Niland, Biota's James Viles and Africola's Duncan Welgemoed, while Icebergs sommelier James Hird will pair Australian drops to each dish. 

It's not cheap, but it  is for a very good cause - and, hey, it's cheaper than the pilgrimage to Osteria Francescana itself.

Massimo Bottura's OzHarvest Dinner, 2 Sunday April, 42-62 Maddox St, Alexandria, NSW. Tickets are $1000 per person, sold in groups of four, on sale at 9am on Tuesday 14 March at ozharvest.org/Massimo.

Clarification: an earlier version of this story was titled "Massimo Bottura wants to cook you dinner"; while Massimo Bottura is hosting the dinner, the cooking will be done by the Australian chefs mentioned in the story.

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