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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

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 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.

Royal Mail gets a revamp

A year after taking the reins at Dunkeld's Royal Mail Hotel following the departure of Dan Hunter (who now runs Brae), chef Robin Wickens is putting his stamp on the look and feel of the restaurant.

The new red-gum bar includes a temperature-controlled wine display wall showcasing a selection of the 26,000 bottles stored in the Mail's mighty cellar.

The bar also comes with a new bar menu. "I'm working on some bar snacks to create a bridge between the pub and the dining room," says Wickens. "We won't be as old-school as a bowl of chips, but we might have vegie crisps from the garden, marinated local olives or charcuterie and cheese."

Under the guidance of Wickens and restaurant general manager Scott Horn, the restaurant and bistro areas have been given a refresh, merging into a single dining space. The rejigged room also brings a more flexible approach than the dégustation-only style of the Royal Mail's recent past, and now there's the option to dine à la carte alongside the offer of five- and eight-course tasting menus.

"It's always been quite a formal dining room, but now guests can just come for a drink and something small, or go for the full tasting menu," says Horn. "We get a lot of solo travellers coming through midweek who might prefer to sit at a bar for their light meal; this gives them the option. More than anything, our new bar is a great place to sit and admire the wine collection."

Given that the Royal Mail's cellar is the largest known private collection in the southern hemisphere, the admiration could take some time.

Royal Mail Hotel, 98 Parker St, Dunkeld, Vic, (03) 5577 2241.

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