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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. 

Hot Plates: Damon Amos opens Detour, Woolloongabba

Gunpowder-cured salmon

Gunpowder-cured salmon

When chef-owner Damon Amos chose Detour as a name for his new Brisbane restaurant he had no idea how apt it would end up being, or how long and circuitous the path to launch-day would be.

It's taken more than a year to carve out Detour's contemporary interiors, housed in painstakingly worked heritage digs on Woolloongabba's Logan Road antique strip.

Interior.

The results are striking and detailed. A timber plating-up bench sits centrestage, a burnished copper backdrop soaring up behind creating an eye-catching foil for the room's lofty ceilings, vertical slatted timber walls, hardwood flooring, steel girders and craggy brick walls. At night, the interior glows invitingly. It offers a handsome frame for the team's distinctive, sometimes outré share plates, and a wine list showcasing small producers.

Salmon arrives cured and seasoned by gunpowder - actual gunpowder - the fillet dramatically blackened by the combination of charcoal, potassium and magnesium. The explosive mix adds a salty, slightly peppery metallic note to the rosy flesh, which plays well with the chilli-forward coconut green curry cream it's served with. Coriander cress, chives and a sprinkling of citric-flavoured black ants and toasty rice puffs add further layers of flavour and texture.

Emu tartare.

Emu tartare arrives on a crisp oversized cracker. Sprigs of dill top the hand-cut emu flank, rich splotches of pasteurised yolk and charry-edged sweet banana shallots, the whole thing dressed with smoked habanero seasoning and caramelised shallot oil. It's also one of the few dishes on the menu that contains gluten, part of a general inclination (which includes half the menu being free of animal products) towards keeping offerings friendly to a broad array of dietary requirements.

Pink fir potatoes are elevated to luxury fare, cooked in seawater, then blinged up with saffron strands, garlic, and a scattering of flash-fried sea lettuce. Dessert follows the same surprise-and-delight drill. A nutty vegan meringue, made from chickpea cooking-water and cashew syrup, is poached in liquid nitrogen and paired with almond cream, basil snow, basil leaves and basil seeds.

Interior.

It may have taken the long way round to get here but Detour is definitely a trip worth taking.

Detour, 11 Logan Rd, Woolloongabba, Qld, (07) 3217 4880, detourrestaurant.com.au

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