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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. 

Minamishima, Melbourne

Minamishima, Melbourne

Minamishima, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Minamishima, Melbourne.

Looking for the 12 hottest seats in Melbourne right now? They're down a side-street in Richmond along the sushi bar at Minamishima. Behind the bar, owner and sushi chef Koichi Minamishima (ex-Kenzan) and Hajime Horiguchi (the former head chef at Noosa's excellent Wasabi) display their admirable knife skills using some of the finest seafood in the country. Sourced locally and from Tokyo's Tsukiji fish market, the likes of tuna belly, cockles, salmon roe, sea perch and sea urchin are transformed into brilliant nigiri sushi, expertly scored, some of it lightly flamed, while other pieces are sprinkled with Okinawan "snow salt" or lightly cured in soy sauce. The omakase-only model is not cheap ($150 per head), but for around 15 pieces of brilliant nigiri, plus non-sushi dishes such as the calamari and fishcake sitting in a crystal-clear dashi broth, and a yuzu granita and sake jelly dessert, the price tag's not difficult to understand. Manager and sommelier Randolph Cheung runs the clean-lined, dramatically lit proceedings with calm charm and is also responsible for the thrilling list of sake that further emphasises Minamishima's authenticity and quality. Little wonder, then, that Minamishima has so rapidly and emphatically become so bright a star in Melbourne's dining firmament.

Minamishima, 4 Lord St, Richmond, Vic, (03) 9429 5180

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