Healthy Eating

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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.

Buzo al fresco

Want to make perfectly formed crespelle? Take some pointers from the Buzo chefs as they rattle the pans in our web exclusive video. 

The Negroni is the preferred icebreaker in the Buzo social circle. “You want it to pack a punch,” says Todd Garratt, “to loosen the tongue.” It gets the conversation flowing, adds Traci Trinder. “And after a few drinks,” says James Hird, “everyone is straight-in-the-eye talking.”

Chefs Garratt and Hird and front-of-house dynamo Trinder are the brains behind Buzo, a small Italian restaurant in Woollahra that happens to be one of the best trattorias in Sydney. “There are no barriers here,” says Garratt. “Which is what I think a trattoria should be,” continues Hird. “Casual, laid-back, delivering the best product you can for the price.”

To loyal diners, the trio is the ideal representation of the work-hard-play-hard ethic, and their brand of teamwork is enviable – not least because it involves equal parts Negronis and Reschs Pilsener. Diners, Trinder reckons, quickly appreciate the Buzo way of doing things. “They feel at ease, wandering into the kitchen and having a chat to the boys,” she says. “We’re good friends with heaps of our customers – it’s a relaxed, genuinely seasonal neighbourhood restaurant.”

When it comes to entertaining at home or on a weekend away, Hird believes in advance preparation so that you can have more time to savour those drinks and conversation. “A big mistake people make when they’re cooking at home is to try and do everything last minute,” he says. “Don’t stress too much about doing it, it’s all pretty simple.”

For this shoot, we’ve joined the Buzo crew and their friends at Hird’s sister’s property in the Kangaroo Valley. The winter lunch Garratt and Hird have put together is, Garratt says, simply what they like to eat. “Nothing too fussy, just good strong flavours and respect for produce. It’s a pretty organic menu: simple, but worked enough to make it worthwhile.” Buzo, 3 Jersey Rd, Woollahra, NSW, (02) 9328 1600.

WORDS LISA FEATHERBY PHOTOGRAPHY WILLIAM MEPPEM

This article appeared in the August 2009 issue of Australian Gourmet Traveller.

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