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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.

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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.

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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.

Tagliatelle all'autunno


"This is a spin on the classic Italian-American primavera, which calls for the best spring vegetables," says Orr. "The vegetables I've used here are merely suggestions; use your favourites or whatever looks amazing at the market."

You'll need

1 quantity basic pasta dough (see basic pasta recipe) 250 gm podded peas (about 700gm unpodded) Juice of 1 lemon or to taste 50 ml extra-virgin olive oil, plus extra to serve 16 baby (or 4 large) globe artichokes 2 baby fennel bulbs, fronds discarded 150 ml dry white wine 100 gm butter, coarsely chopped 2-3 bunches trimmed broccolini (285gm) 1½ tbsp black sesame seeds, toasted

Method

  • 01
  • Prepare pasta according to basic pasta recipe. Roll pasta sheets through tagliatelle attachment, dust well with flour and place on a tray in even, untangled piles until required. Cover with plastic wrap to prevent drying.
  • 02
  • Blanch peas in boiling salted water until just tender (1-2 minutes). Drain, refresh and set aside.
  • 03
  • Combine lemon juice and oil in a bowl. Peel green outer leaves and stalks of the artichokes (remove chokes from large ones) and place in acidulated water while preparing the remainder. Slice thinly on a mandolin and add to lemon vinaigrette. Shave fennel thinly on a mandolin and add to artichoke mixture.
  • 04
  • Cook tagliatelle in a large saucepan of boiling salted water until al dente (2-4 minutes).
  • 05
  • Heat a large saucepan over high heat, add white wine and butter, whisk to emulsify. Add broccolini and stir for 1 minute, then add fennel and artichoke mixture, and peas, season to taste, then toss to combine. Remove from heat and allow the residual heat to wilt the vegetables. Drain tagliatelle, add to sauce and toss together. Add a splash of extra-virgin olive oil and toss again. Serve garnished with black sesame seeds.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A textural, balsamic-style Greco like 2009 Cantina Giardino T’ara Rà, Italy, which has seen four days’ skin contact.

Featured in

Mar 2014

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