Healthy Eating

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.

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. 

Morgan McGlone’s dining room opens at Harpoon Harry

Steak dinner for two at Harpoon Harry

Steak dinner for two at Harpoon Harry

The chef walks us through the menu, from bone marrow pudding to fried apple pie.

In his two-stage takeover of the Harpoon Harry kitchen, chef (or "culinary curator" as his PR department dizzyingly describes him) Morgan McGlone first re-launched the downstairs public bar with devilled eggs, cornmeal Johnny cakes and clams casino while the more formal upstairs dining room took shape.

Tonight, the dining room opens with a menu that's not short of richness. Inspired by his time cooking at Husk in Nashville, though, McGlone says there's more to Southern cooking than heft. "I didn't want it to be super-heavy American fare; I wanted it to have some sort of refinement. That's what Husk was all about," he says. "They bring the high echelon of Southern food, but with a big hug, too. My approach here is similar - inviting but light."

So, for all the fried apple pie and St Louis pork ribs on the menu, there's also a focus on Southern-style greens and vegetables. McGlone has enlisted Noma Australia local forager Elijah Holland to propagate collard greens - a loose-leaf brassica similar to kale, and a staple of Southern US cuisine - for him in the Blue Mountains. He's particularly excited about the gourds, cooked over embers and served with brassicas and a mix of quinoa, wild rice and spelt grains. Cornmeal-crusted ling is similarly paired with dark leafy greens braised in dark beer and pork stock.

Back to the meat. McGlone has a kurobuta pork chop with five-hour cabbage and a sweet and sour sauce. There's a steak dinner for two, complete with sides and sauces, and beef tartare with smoked oyster and parsley, plus lamb rump and flat-iron. To top all that protein off there's always bone marrow pudding. "It's one part bone marrow, one part brioche," says McGlone. "We mix it with oregano and Microplaned garlic, and bake it in the oven for nine minutes until it puffs up." It sounds like something to perhaps put to one side if you're about to squeeze yourself into anything body-con. "But it really isn't", says the chef. "It's just unctuous, like a big hug. I wanted to focus on what everyone loves, and everyone loves bone marrow."

Desserts, on the other hand, were not inspired by Husk, but rather one of America's other well-known names - McDonald's. "The hot apple pie is the best thing McDonald's has," says McGlone. "We take apples, peel them, stew them down and keep some whole. They're mixed with a little five-spice and cinnamon and fill a hot pocket of pastry. The lard puffs out and gets really crisp with this beautiful hot filling." At around this point in the night, the Bourbon trolley will rattle up to your table. Now's the time for a nip of the extremely limited Pappy Van Winkle Bourbon. "We're really lucky - Australia doesn't get much of it," says McGlone. "I'm told there are only 72 bottles per year in the whole country. It's just beautiful Bourbon. You can definitely taste the difference between that and Jim Beam."

Harpoon Harry's Dining Room opens on Wednesday 20 April at 6pm. Level 1, 40-44 Wentworth Ave, Surry Hills, NSW, (02) 8262 8800, hotelharry.com.au

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