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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.

Ginger-pineapple fizz


A most refreshing beachside drink. Make the cordial in advance and you're more than halfway there. Chill the tonic, pick up some ice on the way and you have a perfectly tropical tipple. Extra chopped pineapple, too, is never a bad thing.

You'll need

To serve: lime wedges and mint sprigs To serve: chilled tonic water   Ginger-pineapple cordial 1 ripe pineapple (about 1.8kg), coarsely chopped 50 gm ginger, finely grated 660 gm (3 cups) caster sugar 120 ml gin ½ bunch mint Juice of 4 limes

Method

  • 01
  • For ginger-pineapple cordial, purée pineapple and ginger in a blender, then transfer to a large saucepan. Add sugar, gin and 250ml water, and bring to the boil over medium-high heat, then reduce to medium and simmer until a light syrup forms (40-45 minutes). Strain through a fine sieve, pressing on solids to extract all liquid, add mint to hot syrup, then refrigerate until chilled. Discard mint, stir in lime juice and refrigerate in a sterile container until required.
  • 02
  • Pour cordial into a tall jug or individual glasses, add ice, lime wedges and mint sprigs, and top up with chilled tonic water to taste. Give it a good stir and serve.

At A Glance

  • Serves 6 - 8 people
GT
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Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

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At A Glance

  • Serves 6 - 8 people

Featured in

Jan 2014

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