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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. 

Eight recipes from Flour and Stone

Nadine Ingram's Lemon Dream cake

Nadine Ingram's Lemon Dream cake

First published in our April 2015 issue.

Whatever you do this Easter, don't offer Nadine Ingram a chocolate egg. The Sydney baker and the talent behind one of the city's favourite bakeries, Flour and Stone, was brought up with standard Easter traditions - egg hunts, chocolate, more chocolate - but these days, she prefers her treats straight from the oven. "Chocolate?" she says. "You can have that any time of year."

Walnut, maple and milk chocolate fudge.

Easter is a busy time for Ingram. The bakery goes into a hot cross bun production frenzy and this year she's bringing brioche into the picture, too. (Whack it in the toaster for a few minutes on Easter morning, she says - "wow"). Work duties aside, come the first Sunday of April it's all about spending time with family. And baked goods - lots of baked goods.

"Now, for Easter, we borrow from Europe more than Australia," Ingram says. "We steer away from chocolate and try to find out more about what the Europeans eat. I think it's far more interesting." One of her favourite Easter recipes is derived from the Italian myth of Parthenope (see the Italian Eastern tart recipe), a mermaid from the coast of Naples who would rise from the watery depths to serenade the city. The people of Naples repaid her with ricotta, orange blossoms, flour and spices, which the sea gods then crafted into the Easter tart known as pastiera. "It's just the most amazing story," Ingram says. "I'm much more into myths than the Easter bunny."

Chocolate Manjari cake.

It's recipes like this - warm, homey and laden with tradition - that take centre stage in Ingram's Easter spread. In the pages to follow she shares some of her greatest hits, sweet enough to convert even the most committed egg-lover. And no, she won't advise leaving space for store-bought chocolate afterwards. "A well-baked cake trumps it any day," she says. "Or ice-cream. That's my vice."

Flour and Stone recipes

Lemon dream

Baci

Paris Brest

Saffron and sour-cherry brioche

Walnut, maple and milk chocolate fudge

Italian Easter tart

Salted caramel chocolate éclairs

Chocolate Manjari cake

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