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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.

Brae

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.

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. 

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.

Destination Dining: Spanish food tours

Pa amb oli and sherry in Seville

Pa amb oli and sherry in Seville

Specialised food tours in Spain spread the love for tapas and vino.

Basque is a notoriously difficult language but "mimo", meaning a love for food, is a word any gourmet traveller can relate to (and say). In fact it's a term used throughout Spain but in the gastronomically blessed Basque Country, it has the sense of preparing a dish with the same love usually lavished on newborns. So it's an apt name for an outfit that inducts outsiders into Spain's culinary treasures.

Launched by London expat Jon Warren, Mimo San Sebastián began leading visitors into San Sebastián's labyrinthine Old Town on insider tours of its finest pintxos bars in 2009. "Pintxos line every bar in San Sebastián's famed Old Town, but knowing where to find the best is an art," says Warren.

In November, Mimo expanded its tours to Seville, the birthplace of tapas, where travellers can sign up for outings to the Andalucían capital's traditional and avant-garde bars or immerse themselves in the "definitive ham and sherry experience". And in February, Mimo débuted in Mallorca with a team of experts to bring the best of the Balearic table to travellers.

Highlights of the Mallorcan itineraries include visits to country bodegas to taste local wines followed by a banquet at an estate matched with the owner's "blue" wines made from the island's prensal blanc grape. There are also olive oil tastings and a lesson in making pa amb oli, bread with olive oil and tomato, and a trek into the countryside to feast on suckling pig. Fans of Mallorca's cuisine can stock up at Mimo's providore in the St Regis Mardavall Hotel, where 60 per cent of the produce is endemic to the Balearics.

mimofood.com

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2017 Restaurant Guide

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