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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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

WHO Ryan Morris is a second-generation abalone diver based in Sydney. After many years supplying a processor, which sold his products overseas, he decided to offer them directly to local restaurants.

HOW While abalone is Morris's key line, he also dives for turban shells and sea urchins (Attsu being an acronym of abalone, turban shell and sea urchin). He dives solo along the NSW south coast between Ulladulla and Eden, prising his catch off the sea floor with a knife and sending it to the surface in parachute bags. The shells are then cleaned and put into crates that stay submerged in the water until the end of the day's dive, then transported to Morris's tanks in Sydney. Sea urchins are a different story; they don't keep well in tanks, which means they need to be delivered the day they are caught. "It's a lot of running around," says Morris, "but the restaurants get a premium product out of it."

WHY By the time most abalone reaches a Sydney restaurant, it has travelled interstate through a range of processors. By buying abalone and sea urchins from Attsu, restaurants are guaranteed the freshest local product.

WHERE Look out for Morris's abalone and sea urchins on menus at Rockpool, MoVida Sydney and Marque, among others.

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