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.

94
Co-op Dining
Modern Australian
Co-op Dining
-31.95394,115.87696

If the two-bite wonders that kick off dinner aren't the city's best snacks, they're certainly its most interesting. From dainty duck heart and blueberry toasts to beef tendon puffed into chicharrón-style crackers, these opening dishes exemplify Co-op Dining's source-local, cook-global credo. It's not all finger food and animal offcuts, though. Rosy duck breast with roasted oyster mushrooms and glassy shards of fried cabbage is a picture of earthy savour, while an oxheart tomato filled with house-made ricotta shows a lightness of touch. Genteel staff, while knowledgeable about the food and thoughtful beer and wine options, don't always crackle with the same energy as the kitchen. We'd love to see Co-op Dining take that next step, but, for now, parting shots such as honey and lavender ice-cream with miso caramel close the night on a high. And the offer of a freewheeling five-course vegetarian menu served on Tuesdays? Very cool.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • 5 courses $99, 10 courses $125

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Kiren Mainwaring

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