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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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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.

Seafood stew


You'll need

4 tomatoes, bases scored 2 tbsp duck fat, lard, tallow, ghee or coconut oil 2 golden shallots, finely chopped 4 garlic cloves, thinly sliced 1 tsp thyme 2 pinches saffron threads 20 ml Pernod (optional) 175 ml dry white wine 400 gm piece of snapper, pin-boned, cut into 2.5cm pieces 2 baby squid, including tentacles, cleaned, scored, and cut into 2.5cm pieces 4 raw king prawns, peeled, cleaned with tails intact 250 ml (1 cup) fish stock, chicken stock or water 8 mussels, scrubbed, beards removed 12 clams, soaked in cold salted water for 1 hour, rinsed well To serve: chopped flat-leaf parsley

Method

  • 01
  • Blanch tomatoes until skins split (30-50 seconds). Drain, refresh in iced water, then drain again, peel and discard seeds, then dice.
  • 02
  • Heat fat in a large casserole over medium heat, then sauté shallot and garlic until tender (6-9 minutes). Add thyme, saffron and tomato, stir to combine, then deglaze pan with Pernod, add wine and simmer until reduced by a third (4-6 minutes). Add snapper, squid and prawns, then add stock to just cover seafood, topping up with extra stock or water if necessary. Season to taste and simmer until seafood is beginning to turn opaque (2-4 minutes). Add mussels and clams, cover and cook until shellfish open (2-4 minutes). Scatter with parsley and serve warm.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2014

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