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.

Stuck on caramel

When I remove my crème caramel from the ramekin, there's always toffee left in the base. What can I do to prevent this?
When I remove my crème caramel from the ramekin, there's always toffee left in the base... it never comes out clean. What can I do to prevent this?
Lisa Featherby, Gourmet Traveller food editor, writes:
"Unfortunately, you'll always have caramel left in your ramekin or dariole after turning out a crème caramel. It's the nature of the beast: caramel sets hard and likes to stick when cold. If you can turn out a crème caramel with a nice top layer of caramel-scented cream and some caramel runs over to sauce the crème, then you're off to a good start.

There are a couple of things you can do to remove any extra caramel from the mould:
a) heat your oven before turning your crème caramels out and return the ramekins to the oven to melt any caramel left
b) have a bath of boiling water ready in a baking dish and sit the empty moulds in it for a minute or two which will also melt some of the caramel down.

Take into consideration that you probably won't extract all the caramel, but a little extra is always better than none.

Here are some more caramel recipes you can try."
GT
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