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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

Pea and ham soup

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 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.

52
Ten Minutes by Tractor
Modern Australian
Ten Minutes by Tractor
-38.394716,144.994116

Pray you're not the designated driver when visiting this cottage overlooking the vines, because the wine list is as tempting as the menu. You might start local with the vineyard's sophisticated McCutcheon chardonnay, a fine match for triangles of rare tuna with a deconstructed gazpacho, then take a detour to Italy for a pinot grigio with delicate rabbit terrine, and finish with Burgundy as a foil for lamb rack, boned and paired with pumpkin and raisins. While this may not be the peninsula's most spectacular dining room, it compensates with arguably the region's most polished service, attention to detail (from fine Riedel glassware to Cutipol cutlery) and simple elegance. There's classicism, too, in the cooking, through to poached strawberries with lemon curd ice-cream, white chocolate foam and lemon chiboust. No surprise, then, that Stuart Bell, chef here since 2007, came via Jacques Reymond and Philippe Mouchel. A Tractor more refined than rustic.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • 2 courses $69, 3 courses $92;

    Dégustation $114

     

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Stuart Bell

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