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.

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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.

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Pea and ham soup


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. 

Peter Doyle's lobster with artichoke hearts

This was a popular dish at Peter Doyle's Palm Beach restaurant, Reflections, in the '80s, using the local-area Palm Beach lobster. "It was delicious then and it's still delicious today" says Doyle, now chef at Est in Sydney. "Cuisine is continually evolving, but some combinations of flavours are almost timeless. This combination of ingredients is a reflection of the time - artichokes and chervil were still scarce and light butter sauces were the fashion."

You'll need

3 small live rock lobsters (600gm each), killed humanely (see note) Chervil sprigs, to serve   Artichokes barigoule 6 globe artichokes 500 ml dry white wine 300 ml extra-virgin olive oil 100 ml lemon juice (from about 5 lemons), or white wine vinegar ½ carrot, sliced ½ onion, sliced ½ garlic bulb, halved horizontally 1 bouquet garni (see note)   Pea purée 300 gm peas (about 900gm unpodded if fresh) Pinch of ascorbic acid (see note)   Nage butter sauce 100 ml white wine 50 ml white wine vinegar 2 golden shallots, peeled, finely chopped 1 tbsp peeled and grated ginger 50 ml pouring cream 600 gm cold unsalted butter Lemon juice, to taste


  • 01
  • For artichokes barigoule, snap the outer leaves from the artichokes and cut off the top a few centimetres, then place the artichokes on a chopping board. Trim the outer leaves towards the heart, then continue to remove the inner leaves to reveal the pale tender heart. Remove choke with a teaspoon (discard) and place artichoke hearts in acidulated water to prevent oxidation. Place remaining ingredients in a saucepan large enough to hold artichoke hearts, add 1 litre water and bring to the boil. Add artichokes, reduce heat to low-medium and simmer until artichokes are tender when pierced (20-25 minutes). Transfer artichokes to a container, pour enough stock from the saucepan over artichokes to just cover (discard remaining), cool, then quarter artichokes and set aside until required.
  • 02
  • Bring a large saucepan of water to the boil. Rinse lobsters under cold running water, then add to pan, cover with a lid, remove pan from heat and stand until shells turn red (5-7 minutes). Remove lobsters from water and carefully extract meat from tail. Cut lobster tail meat in half lengthways, place on a tray, cover and refrigerate until required.
  • 03
  • 3 For pea purée, cook peas in boiling salted water until tender (3-5 minutes for fresh; 1-2 minutes if frozen), drain, then refresh in iced water until very cold (5 minutes). Drain, then place in a blender with ascorbic acid, 75ml iced water and a pinch of salt, and process on high speed, for as short a time as possible to keep the purée cold, until smooth, adding more iced water if needed. Refrigerate until required.
  • 04
  • For nage butter sauce, simmer wine, vinegar, shallot and ginger in a saucepan over medium heat until reduced to 2 tbsp (1-2 minutes). Add cream and 50ml water and simmer over low heatto reduce slightly (2-3 minutes). Reduce heat to very low and whisk in the butter a tablespoonful at a time, whisking continuously until a thick sauce forms, then season with lemon juice, salt and pepper. Strain and keep warm until required.
  • 05
  • Place artichoke in a steamer and heat through (2-3 minutes). Remove lobster tails and artichokes from the fridge to bring to room temperature.
  • 06
  • Heat enough butter sauce in a wide saucepan over very low heat to half-cover lobster tails (keep remainder warm), add lobster and shake pan occasionally and move lobster around until heated through (4-6 minutes). Cut lobster tails into thick discs and transfer to warm plates, add artichoke hearts, a spoonful of pea purée and warm nage butter sauce. Scatter with chervil and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Additional Notes

RSPCA Australia's recommendations for killing crustaceans humanely are to first render the animals insensible by placing them in the freezer (under 4C - signs of insensibility are when the tail or outer mouth parts can be moved without resistance); crustaceans must then be killed quickly by cutting through the centreline of the head and thorax with a knife. For crabs, insert a knife into the heat. This splitting and spiking destroys the nerve centres of the animal. For bouquet garni, tie 2 tsp fennel seeds, 2 tsp coriander seeds, 1 fresh bay leaf, 2 thyme sprigs and 3 parsley stalks in a piece of muslin. Ascorbic acid is available from select health-food shops and helps to maintain the bright green colour of the purée.

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