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.

Jelly dilemma

I would love to make your Mascarpone and Coconut Cake with Mango Jelly but I am unable to find titanium strength gelatine. Can gold strength (which I have) be substituted with titanium strength?
By Leanne

Lisa Featherby, Gourmet Traveller Food Editor, writes:

"The business of gelatine has left a lot of people confused and frustrated recently.

Gelatine comes in many different grades of leaf as well as powdered, and although you would think each company producing it would make each grade of leaf or powder to a set weight or setting ability, this is not the case.

The best advice is to use the strength of gelatine recommended in the recipe. If you can only get your hands on a different type, then I suggest following the instructions given on the packet - as most packaging has information on how much liquid each leaf or teaspoon of powdered gelatine will set.

Another good reference comes from Stephanie Alexander’s book, The Cook's Companion (latest edition), where she states that through her testing she found 1 leaf of titanium set 1 cup of liquid, whereas it took 3 leaves of gold strength to do the same. There is no guarantee this will work for you, though, so be prepared as it may just be a case of trial and error on your behalf. One last thing to consider is that varied thickness and viscosity of any liquid you are setting may need different levels of gelatine to produce the right texture in the end result. For instance, the mascarpone mousse in the recipe mentioned requires less gelatine than the mango jelly layer due to its thickness.

Good luck and hope it all gels!"

 

GT
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Recipe collections

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2017 Restaurant Guide

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