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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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Jackalope hotel opens on the Mornington Peninsula

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Pea and ham soup

2017 Australian Hotel Awards: The Winners

Every year, we produce the Australian Hotel Guide to scout the country for the very best in hotels: from city to country, coast to coast, club sandwich to club sandwich. We check into reviewed hotels anonymously and pay our own way. What we experience at these top Australian addresses is the same as what you, our readers, would experience. No special treatment; no added extras. Just honest, informative reviews of the best hotel experiences around the country. It's time to get packing. Pick up a copy of our 2017 Hotel Guide with our June issue, out now.

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.

Cape Weligama, Sri Lanka

Cape Weligama, Sri Lanka

Cape Weligama, Sri Lanka

The latest addition to Sri Lanka's boutique lodgings is a clifftop resort on the south coast.

Dilmah Tea is expanding from its base in the manicured tea terraces of Sri Lanka's central highlands to the Indian Ocean, opening a clifftop beach resort next month.

Cape Weligama has 40 villas and suites on five hectares of beachfront on the south coast, 30 minutes' drive east of Galle and about two hours from Colombo on new highways. Cape Weligama is part of an ambitious plan to create a trail of small luxury resorts around the island, says Malik Fernando, the managing director of Resplendent Ceylon, Dilmah's hospitality arm. His father, Merrill J Fernando, is the founder of the single-origin tea company.

Ceylon Tea Trails, the company's first resort, is an obligatory stop on high-end Sri Lankan itineraries. Its four colonial-era tea planters' bungalows are linked by walking tracks in working tea estates near Hatton. Restoration work is under way on a fifth bungalow, Dunkeld, which will bring the number of Tea Trails rooms to 26 by November next year.

Also due to open next November is a tented camp called Wild Coast Lodge on a secluded beach in the renowned leopard habitat of Yala National Park, in the island's south-east.

The company's fourth project, due to open in March 2016, is a 28-tent camp near the north-east seaport of Trincomalee, called Red Rocks Beach Camp. Fernando says another two locations are under review.

Guests at Cape Weligama will be able to choose fresh fish from an in-house "pola", or seafood market, and high tea will be a highlight, naturally.

Cape Weligama rooms from $538 a night, including half-board and drinks.


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