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.

Meet the producers: PomLife Pomegranates

If you love the taste of pomegranate but find the process too fussy, try these.

WHO  PomLife, in the heart of Victoria's Goulburn Valley, is Australia's largest pomegranate grower. The 110-hectare farm was established in 2008 by a group of nine investors, including PomLife's general manager, Joshua Reveuni. "Coming from the Middle East, I grew up on this fruit," he says. "It's like apples where I come from, but eight years ago it was hardly available here in Australia." Reveuni and his team bought the land, dug the holes and put the plants in themselves, and the fruits of their labour flourished.

HOW "There's quite a lot of labour involved," says Reveuni. "There's no machine to pick the fruit. We do everything by hand so the fruit is not bumped or bruised." The orchard currently has 75,000 trees, and each one yields around 100 of the antioxidant-rich fruit per season (early March until September).

WHY  "Pomegranate is a really unique fruit - the way you grow it, the texture of it, the fact that it's very leathery and delicate," says Reveuni. "But people think they're a lot of hard work." The PomLife team pack the sweet and tangy arils into small, ready-to-go packages, meaning you can toss them on cereal or salads in a flash.

WHAT PomLife's range extends beyond supplying whole fruit and arils to include all-natural cold-pressed juices and a naturally fermented sparkling pomegranate wine. The company also sells the fruit in bulk to restaurants and bars, including Melbourne's Hellenic Republic, where the arils are used in dishes like their Cypriot grain salad. "It's the sort of fruit that adds uniqueness to a meal," says Reveuni.

WHERE PomLife products are available at various grocery stores, supermarkets and fresh food markets. For a full list of stockists see pomlife.com.au. 

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29.05.2017
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