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.

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.

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. 

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

Plum and blackberry cake


This cake can be served on its own for afternoon tea, but we love it warm and doused with cream for dessert. Peaches work well in place of plums, as does just a mix of berries.

You'll need

4 eggs, separated 185 gm caster sugar 110 gm plain flour, sieved 80 gm melted butter 2 tbsp finely chopped blanched almonds 4 plums, preferably blood, halved and pitted 125 gm (about 1 punnet) blackberries Icing sugar and pouring cream, to serve

Method

  • 01
  • Preheat oven to 160C. Butter a 22cm springform cake tin and line it with baking paper. Whisk egg yolks and 150gm sugar in an electric mixer until thick and pale. Whisk eggwhites to soft peaks in a separate bowl, then gradually add remaining sugar and whisk until smooth and tripled in volume.
  • 02
  • Fold a third of the eggwhite into yolk mixture, gently stir in flour and butter, then gently fold in remaining eggwhite. Scatter almonds over mixture and fold to just combine, then pour batter into prepared tin and smooth top. Gently press plum halves into top, scatter half the blackberries in between and bake until a skewer inserted in the centre withdraws clean and cake is golden brown (40-50 minutes).
  • 03
  • Cool briefly in tin, then remove from tin and cool on a wire rack until just warm (30 minutes). Scatter with remaining blackberries, dust with icing sugar and serve with pouring cream.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Mar 2017

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