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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. 

Co-owner leaves Esquire, Brisbane

Ryan Squires

Ryan Squires

The owners of Brisbane's top-rated restaurant, Esquire, have parted ways. Chef Ryan Squires described the dissolution of his three-year business partnership with Cameron Murchison in the fine-diner as amicable but unavoidable, saying both had developed different visions for the riverside venue.

"It had to be done. Esquire is a motivated restaurant. We're trying to be progressive and that doesn't suit all," Squires says.

Murchison said he was proud of what Esquire had achieved in its first three years but wanted the restaurant to be "a bit more commercial" and to appeal to the "bread and butter" corporate market. Squires says the plan now is to continue with business as usual at Esquire for the next year but to add a bar in the courtyard area at the front of the restaurant.

"We've got first rights to this area and the owner wants to activate the space. I may do this with a friend in Sydney - we're talking about it," he says.

Pending engineering and architect reports, the restaurant might then transfer to a new space beneath its current site, which would be closer to the river, he said "Esquire might move to smaller premises - and seat 30 people rather than 60. It might become more Esq (the restaurant's more casual side) and less Esquire. I am waiting for engineering results and to see if my Sydney friend will be involved."
Meanwhile, Murchison has secured a site in the western suburbs at Rosalie Village.

"The concept is still evolving. The split has only just become official. It doesn't have a name or a chef yet."

Murchison hopes the modern Australian bistro would open in three to four months. "It won't be too fancy or fine dining, but it won't be too casual either, and there'll be a bar element," he says.

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