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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Hunter Valley NSW travel guide

Our guide to the best of the region.

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. 

Roast beef with buttermilk


Love-me-tender beef fillet is the perfect cut for quick cooking. Here we've seared it and kept it rare. It benefits from a good rest, so it's a great one to do ahead of time. For the best results, serve it at room temperature rather than cold from the fridge. A tangy buttermilk dressing and crunchy sprouts are all the adornment needed.

You'll need

50 ml olive oil 2 pieces of mid-cut beef tenderloin (600gm each), at room temperature To serve: mustard cress and crunchy sprouts   Buttermilk dressing 150 ml buttermilk 2 tbsp extra-virgin olive oil 1 tbsp Sherry vinegar Finely grated rind and juice of ½ lemon

Method

  • 01
  • Preheat oven to 220C. Heat oil in a large frying pan over high heat. Season beef all over, place in pan and brown all over (3-4 minutes). Transfer to oven and roast until cooked to your liking (6-8 minutes for medium-rare), then set aside at room temperature to rest for at least 10 minutes.
  • 02
  • For buttermilk dressing, shake ingredients in a jar just before serving and season to taste.
  • 03
  • To serve, thinly slice the beef across the grain and arrange on a platter, drizzle with buttermilk dressing to taste, scatter with cress and sprouts and season to taste.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Bright young claret.

Featured in

Feb 2015

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