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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.

Jackalope hotel opens on the Mornington Peninsula

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Australia’s Hotel of the Year is announced

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French breakfast radishes, butter and herb salt


You'll need

For shallow frying: vegetable oil ½ tbsp (firmly packed) each thyme, sage, basil and rosemary 20 gm sea salt flakes 120 gm softened unsalted butter 1 bunch French breakfast radishes, trimmed and halved

Method

  • 01
  • Heat 1cm oil in a saucepan over medium-high heat, add herbs, fry until crisp (1-2 minutes), strain through a heatproof sieve (discard oil) and transfer to a mortar and pestle. Add salt and pound until coarsely ground, then set aside.
  • 02
  • Beat butter in an electric mixer until pale and fluffy (4-5 minutes). Pipe onto radishes using a piping bag. Serve with herb salt.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2009 O’Leary Walker Watervale Riesling.

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