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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.

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.

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.

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. 

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.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Tipo 00's rigatoni ragù Bolognese


"Our twist with this recipe is the addition of a spice bag," says Papadakis. "Cinnamon and cloves add a little sweetness that works really well with the richness of the ragù. The secret is for the spice level to be where you can just taste them but you can't quite put your finger on them." At Tipo 00, the chefs make their own rigatoni; we've used dried rigatoni here.

You'll need

125 ml (½ cup) olive oil 500 gm coarsely minced beef (medium fat) 300 gm coarsely minced pork (medium fat) 1 carrot, diced 1 onion, chopped 1 small celery stalk, diced 1 (about 3 cloves) finely chopped garlic 125 gm tomato paste 250 ml (1 cup) dry red wine 2 thyme sprigs 1 fresh bay leaf 1 small cinnamon quill 2 cloves 750 ml (3 cups) chicken stock 500 gm dried rigatoni Grated parmesan, to serve

Method

  • 01
  • Heat a large saucepan over medium-high heat, add oil, then minced meats and cook, stirring occasionally, until browned (5-8 minutes). Reduce heat to medium, add vegetables and garlic, and sauté until soft (5-6 minutes). Add tomato paste and stir until colour deepens (2-3 minutes), then deglaze pan with wine until almost completely reduced (5-6 minutes). Meanwhile, tie herbs and spices in a piece of muslin with string to form a bundle, then add to pan along with stock, season to taste and simmer uncovered over low heat until sauce thickens (1-1½ hours). Discard spice bag and season to taste.
  • 02
  • Cook rigatoni in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving a little pasta water. Add rigatoni to ragù and toss to coat, adding a little pasta water to thin the sauce as preferred. Serve scattered with parmesan.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2011 Il Marroneto “Ignaccio”, Rosso di Montalcino, Sangiovese, Montalcino. This sangiovese from the hills of Montalcino has great spice and structure which brings out the spice in the Bolognese.

Featured in

April 2016

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