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We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Hunter Valley NSW travel guide

Our guide to the best of the region.

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. 

Din Tai Fung to open in Melbourne

Internationally recognised soup buns ahoy.

Melbourne, you've been denied your fix of the world's most celebrated xiao long bao for too long, but the wait is over at last. Din Tai Fung, that colossus of the soup-bun world, has had its flag planted in Sydney for some years now, but that insult is finally being remedied by the arrival of the first Victorian branch - the biggest in the country.

Set to open mid-year in the Emporium centre in the CBD, the 235-seater also offers three private rooms, a feature not seen at any other Australian Din Tai Fung location - perfect for uninterrupted communion with the signature bao and wontons or for a group-appreciation session.

"It's about time we brought our well-loved dumplings to Melbourne," said Dendy Harjanto, director of Din Tai Fung's Australasian operations. "I've been a visitor to this city for years but we had to wait until the time was right." And not a moment too soon.

Din Tai Fung, level 4, Emporium Melbourne, 287 Lonsdale St, Melbourne, Vic. 

Want to make dumplings at home? Check out our dumpling recipes slideshow.


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