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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.

Garage sale

Book that Tassie trip soon: the restaurant that changed the face of Apple Isle dining is set to pull up stumps.

The owners of Garagistes will put the Hobart restaurant on the market next year. Chef and co-owner Luke Burgess says that it's unlikely the business will stay open under the current management past July 2014, when the site's lease ends. "Kat [co-owner and sommelier Katrina Birchmeier], Kirk [Richardson, co-owner and manager] and I have so much more we want to do, Kat with her interest in wine, Kirk with his design work, that we feel like we've done as much as we can with it."

Garagistes, which specialises in natural wines and produce sourced solely from Tasmania, found fame fast when it opened in 2011, scoring two stars in the GT restaurant guide straight off the bat, and earning Burgess a gong for Best New Talent. It rated number one in the state in the last GT restaurant awards, and placed at 22 in the national top 100. In 2012 it spawned a bar, Sidecar, which Burgess says may or may not be part of the sale.

"We want to go out on a high," says the chef, adding that the restaurant has never been busier. "We're doing 80 or 100 most nights, and we're really proud of what we've achieved together but we want to see if someone else can take it to the next level."

Burgess denies that he or his staff are contemplating a move to the Royal Mail kitchens in country Victoria following Dan Hunter's departure, and won't comment on whether his next restaurant job will be in Tasmania, on the mainland or further afield. "All I can commit to saying for myself right now is that I intend to be in Rio for the World Cup in 2014," he laughs.

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Latest news
Luke Burgess pops up in Hobart to test the waters
09.05.2017
Bacco Osteria e Espresso to open in Sydney’s CBD
09.05.2017
Meet Margaret River’s brightest new cooking talent
08.05.2017
Dear Sainte Eloise to open in Potts Point
01.05.2017
Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017
Dining at Jackalope, Mornington Peninsula
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