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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.

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 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.

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.

Hunter Valley NSW travel guide

Our guide to the best of the region.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Pea and ham soup

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

On the pass: Ali Orchard, Tomahawk Bar

Tell us about Tomahawk's menu, Ali.
Because so much work and love go into the craft beers we're showcasing, we want to complement and add to that. I want to put as much love into my cooking as the brewer has put into the beer.

What's your approach?
I take the best beers, try to take them apart, element by element, and work out how to use them in my food. We're smoking a whole rainbow trout, for example, using some hops in the brine and in the woodchips. We also stuff the fish's belly with herbs and hops to let the bitterness of the hops infuse the fish. Then we counteract the bitterness by glazing the outside of the trout with the extracted wort. The rainbow trout is a nice oily fish that just sucks up all the smoky flavours. It all works wonderfully.

Which beers have turned your head most recently?
Australia makes some great Russian imperial stouts. The Feral Brewing Co in Western Australia is doing one called Boris, and it's just so thick and luscious - it's like velvet. We're using it in pot pies, braising the lamb in it for about 35 hours. The results are richer and more robust than cooking with wine. Aussie stout and Aussie lamb - you can't go wrong.

Do you wind down with a beer at the end of a shift?
I love independent and craft beer, but I'm not a seasoned drinker. Two beers and I have to go home. I'm too busy for hangovers.

Tomahawk Bar, 5/182 Grey St, South Bank, Brisbane, Qld.


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