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.

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.

Torrone


You'll need

440 gm (2 cups) caster sugar 350 gm (1 cup) liquid glucose 125 gm honey 2 eggwhites 1 tsp vanilla extract 80 gm peeled pistachios 50 gm finely chopped cedro (see note) 2 limes, finely grated rind only 3 sheets of confectioner’s rice paper (see note)

Method

  • 01
  • In a large heavy-based saucepan, stir sugar, glucose and honey over low heat until sugar dissolves. Increase heat to high and cook until mixture reaches 130C on a sugar thermometer.
  • 02
  • Meanwhile, using an electric mixer, whisk eggwhites to firm peaks, then slowly pour in half the syrup, whisk to combine, add vanilla and continue whisking on low speed. Meanwhile, return remaining syrup to heat and continue cooking until mixture reaches 154C on a sugar thermometer. Slowly add to eggwhite mixture and whisk until thick and glossy. Stir through pistachios, cedro and lime rind.
  • 03
  • Meanwhile, line the base of an 18cm-square cake pan with rice paper, trimming to fit. Working quickly, spoon over torrone mixture, smooth top and cover with rice paper. Allow to cool, turn out and cut into square pieces. Torrone will keep in an airtight container for up to 3 weeks.
Note Cedro is available from Simon Johnson and David Jones Food Halls. Confectioner’s rice paper is available from health food stores and select delicatessens.

At A Glance

  • Serves 36 people
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At A Glance

  • Serves 36 people

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