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.

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.

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.

Hunter Valley NSW travel guide

Our guide to the best of the region.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Pea and ham soup

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. 

Gin Fizz slushie


Call it a soft sorbet if you will, but we think of it as a very grown-up slushie.

You'll need

80 gm liquid glucose 450 ml sugar syrup (see note) 300 ml lemon or lime juice 40 ml gin, plus extra to serve To serve: organic rose petals and 1-2 drops rosewater

Method

  • 01
  • Combine glucose and 450ml water in a saucepan and stir over medium heat to dissolve. Add sugar syrup, cool completely, add juice and gin, refrigerate until chilled, then churn in an ice-cream machine. Garnish with rose petals and serve with a drop or two of rosewater and extra gin to taste.

Note To make sugar syrup, combine equal parts caster sugar and water in a saucepan over medium heat, stir to dissolve sugar, bring just to the boil, then cool.


At A Glance

  • Serves 6 people
GT
Signature Collection

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2017 Restaurant Guide

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At A Glance

  • Serves 6 people

Featured in

Mar 2011

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