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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.

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2017 Australian Hotel Awards: The Winners

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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.

Tuna crudo with ruby grapefruit and fennel


"I ate a similar dish to this a few years ago while holidaying in Porto Palo di Menfi in Sicily," says Nigel Ward. "It was at a little family-run joint on the beach and remains one of the most memorable meals of my life. This dish was a virtue of simplicity - just three or four ingredients, at the perfect point in the season: beautiful Mediterranean tuna, bittersweet grapefruit, bitter, peppery oil, and sweet, anise-flavoured fennel."

You'll need

2 ruby grapefruit, rind finely grated, flesh segmented, catching juice, plus extra squeezed from membrane (you need 60ml) 100 ml extra-virgin olive oil 250 gm sashimi-quality tuna loin (see note) 2 fennel bulbs, shaved on a mandolin and placed in iced water, fronds reserved 3 radishes, cut into thin wedges and placed in iced water 1 tbsp salted capers, soaked in cold water for 5 minutes, then rinsed under cold running water, drained

Method

  • 01
  • Combine grapefruit rind and juice with olive oil. Slice tuna as thinly as possible and place on a platter. Season to taste and spoon on a quarter of the dressing, then refrigerate to marinate (30 minutes).
  • 02
  • To serve, scatter fennel, radish, capers and grapefruit segments over tuna. Dress salad with remaining dressing and scatter with coarsely chopped fennel fronds.

Note Tuna can be substituted with kingfish or swordfish.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Tenuta di Castellaro Bianco Pomice. 2010, Lipari.

Featured in

Mar 2015

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