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.

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.

Australia’s Hotel of the Year is announced

An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.

Salty caramel


There isn't a cook worth their salt who doesn't have a good salty caramel recipe. Eternally popular, it manages to find its way into nearly all of the best-sellers in our shop, and becomes even more transcendent when paired with ice-cream. Always make lots so you can give some to your best friends as gifts.

You'll need

400 gm caster sugar 160 gm liquid glucose 60 gm butter 10 gm sea salt 600 ml pouring cream

Method

  • 01
  • Place sugar and glucose in a large heavy-based saucepan over medium heat. (A bigger saucepan is better, as the caramel is prone to spitting.) Cook, stirring occasionally, until the sugar has dissolved. Increase the heat and cook until the caramel is a dark amber colour. Once you have your desired colour, deglaze the pan by carefully stirring in the butter and salt to slow down the colour progression (beware, this caramel likes to spit molten blobs of lava at you).
  • 02
  • Remove pan from the heat. Using a long-handled spoon, carefully add the cream in a few additions, standing back to avoid hot caramel splatters. Leave caramel in the pan overnight, or pour into sterilised heatproof jars and leave to cool. Salty caramel will keep in the pantry for 2-3 weeks.

Note Makes 3 x 400ml jars. This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.


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Signature Collection

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Recipe collections

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2017 Restaurant Guide

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Sep 2014

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