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.

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

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.

Guillaume to reopen in Paddington

Guillaume Brahimi

Guillaume Brahimi

Guillaume Brahimi, the chef whose flagship fine-diner Guillaume at Bennelong will close its doors to make way for Bennelong by Stokehouse at the end of the year, has announced the location for his new venue: he'll be taking over Darcy's in Paddington, in the city's eastern suburbs.

"For me it is one of the best restaurant sites in Sydney," says Brahimi. "It feels like a private home - beautiful and intimate - and it has personal significance to me because my wife and I dined there to celebrate the birth of our first daughter."

The restaurant, which will be called Guillaume, will offer a menu that reflects Brahimi's "philosophy for high-quality, produce-driven food" in a flexible format that puts the diner in the driver's seat.

"It will allow the diner to choose their dining experience," says Brahimi. "They can have a number of courses, or just come for one."

The restaurant is set to open in April and Brahimi tells us he's looking forward to starting anew. 

"It's fun and exhilarating to start afresh," he says. "For me it's an opportunity to do some new things and also take the best of Bennelong and what we have learned throughout the years there."

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