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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. 

Breakfast at Ombretta, Glebe

Tiraccino

Tiraccino

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

Our columnist AA Gill is fond of saying that the only thing stopping him committing completely to living life in Italian is the breakfasts. Should he find himself on Glebe Point Road soon, though, he might find his head turned. Neighbourhood favourite Ombretta has just branched out to offer a breakfast menu Fridays through Sundays. Authenticity is not, in this instance, the name of their game; instead there's a giddy excess to the offerings. You might say plates such as the baked cheesy polenta in broth with oyster mushroom, carrot, zucchini and a poached egg seem busy. You might wonder whether the otherwise winning chickpea pancake with smoked salmon, burrata and capers also needs lettuce and roast tomato. And wouldn't the otherwise very, very welcome offer of spaghetti carbonara for breakfast be even better with the egg done the classic way rather than at 63 degrees? But the place is generally so charming and the service so friendly that it all comes off as exuberance rather than over-reaching - especially when breakfast-dessert takes the form of either "not-French" toasted brioche and zabaglione, or the tiraccino (pictured), the unholy offspring of a tiramisù and a cappuccino.

Ombretta, 355 Glebe Point Rd, Glebe, NSW, (02) 8060 7893

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