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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.

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.

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. 

Frittate alla Napoletana


You'll need

250 gm cooked linguine, cut in half widthways 120 gm (1 cup) finely grated pecorino ½ cup coarsely chopped flat-leaf parsley 6 eggs, beaten 35 gm (¼ cup) plain flour 1 tbsp dried breadcrumbs 1 garlic clove, crushed 200 ml vegetable oil, for shallow-frying

Method

  • 01
  • Combine ingredients (except oil) in a large bowl and season to taste.
  • 02
  • Heat oil in a large frying pan over medium-high heat. Add heaped tablespoons of mixture and fry, turning once, until golden (1-2 minutes each side), drain on absorbent paper, season to taste and serve warm.

"This is something I grew up with. As a family we'd take off on Saturday mornings at harvest time to pick grapes, and this would be in the lunchbox, made of pasta left over from the night before. It's beautiful warm with a drizzle of olive oil to finish it off, but cold for lunch the next day it's sensational."


At A Glance

  • Serves 8 people
GT
Signature Collection

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

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At A Glance

  • Serves 8 people

Drink Suggestion

Fiano di Avellino from Campania, with its notes of quince, orange-blossom and spice and underlying acidity, would be perfect with all the antipasti.

Featured in

May 2011

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