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.

A Baker
Modern Australian
  • New Acton Pavilion, Unit 2,
    15 Edinburgh Ave,
    Acton,
    Canberra, ACT
  • (02) 6287 6150,
    www.abaker.com.au
  • Mon-Fri 7am-10pm,

    Sat 8am-10pm, Sun 8am-4pm

A Baker
-35.28485,149.124003

This is a bakery and diner on first-name terms with a long list of regional producers. Maureen's haloumi, Don's blueberries and Sam's peaches feature seasonally on its all-day menus, alongside Harefield pistachios from Junee, Alto olives from Crookwell, Grassy's eggs from Yass and Dutton Park ducks from Young. There's steady foot traffic through A Baker's courtyard, past its sleek heritage-industrial dining room to the bakery, for outstanding bread baked with fresh-milled flour. The attention to detail in the big, open kitchen isn't always matched on the floor, but the quality of ingredients is evident from breakfast - a fried duck egg with local mushrooms, smoked ricotta and speck, perhaps - to shared plates of seared wagyu intercostal with roast cauliflower and scorched anchovies in the evening, or Shaw River buffalo mozzarella and heirloom tomatoes spiked with Bredbo black garlic. Local pride is evident, too, in the wine list, a rollcall of impressive regional makers.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $12-23

    M $31 -34

    D $16

  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
    Breakfast
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Bernd Brademann

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