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.


Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.


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. 

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

Dear Sainte Éloise to open in Potts Point

Matt Swieboda, Ben Abiad and Jasmin Natterer

Matt Swieboda, Ben Abiad and Jasmin Natterer

Sydney's new wine bar is going back to basics.

Potts Point nightlife? Not a contradiction in terms - especially if new wine bar Dear Sainte Éloise, which opens in mid-May, has anything to do with it.

Matt Swieboda and three of his alumni from Darlinghurst laneway bar Love, Tilly Devine are rebooting his Llankelly Place eatery, Waterman's Lobster Co - out go the lobster rolls, in come more of a wine focus and a new menu. "We're looking back to those original Tilly days," says Swieboda. "Something pared-back and nourishing, with beautiful and simple food and lots more vegetables."

The menu, written fresh each afternoon, runs to about eight dishes. Expect small plates such as burrata with smoked oil and charred bread, or cucumbers with lard and horseradish. More substantial fare will include the likes of smoked mulloway with Jerusalem artichokes, octopus with buttermilk and burnt leek, and roast chicken with eggplant and salsa agresto. Ben Abiad is the chef - he's clocked time at Sean's and Mecca, and co-founded Brickfields Bakery in Chippendale.

The name Dear Sainte Éloise was taken from George Orwell's Down and Out in Paris and London, in which the writer prays for "just enough to buy some bread and a bottle of wine". There'll be far more than the one bottle to sustain you at Dear Sainte Éloise: the new venue will offer a globetrotting wine list of 300-plus labels - a joint effort by Swieboda and partners Nate Hatwell (Mercado) and Jasmin Natterer (Sager + Wilde, London). The list will give a voice to "young, entrepreneurial and experimental producers", says Swieboda, while also paying homage to more established winemakers who helped pave the way for the new and natural. The wines of Domaine Pierre Overnoy in the Jura, and Frédéric Cossard in Burgundy are standouts, next to Australian bottles ranging from Mount Mary to Patrick Sullivan.

Inside, the 40-seater will be "more mature" than Waterman's - the pale blues and light timber swapped for earthier colours and a darker, more moody design. There'll be two park-style benches out the front, too, along with a scattering of French wine bar-style tables for aperitivo hour, and the kitchen will stay open until 11.30pm.

"We want to be the last kitchen closed down this end of Potts Point," says Swieboda. "Perfect for late, long nights."

Dear Sainte Éloise opens 23 May.

Shop 5, 29 Orwell St, Potts Point, NSW. Open Tue-Thurs 5pm-midnight, Fri-Sat noon-midnight, Sun noon-6pm.


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