Healthy Eating

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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

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Pea and ham soup

2017 Australian Hotel Awards: The Winners

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.

Gulab jamun


"This is my sister Fatema Ayubi's recipe," says Durkhanai Ayubi. "Gulab jamun are a popular sweet throughout South Asia, but the special thing about this recipe is that it uses cream in the dumplings and a light syrup for soaking them. It's not as heavy as many other versions."

You'll need

260 gm (2 cups) full-cream milk powder 150 gm (1 cup) self-raising flour 90 gm (½ cup) fine semolina 300 ml thickened cream For deep-frying: vegetable oil   Rose and cardamom syrup 475 gm (2¼ cups) caster sugar 10 cardamom pods 3 cinnamon quills 3 tsp rosewater

Method

  • 01
  • For rose and cardamom syrup, stir sugar, cardamom, cinnamon and 750ml water in a large saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until a slightly sticky syrup forms (8-10 minutes; test between thumb and index finger – it should form a thread when stretched). Remove from heat, cool to room temperature, then stir in rosewater.
  • 02
  • Combine dry ingredients in a bowl, add cream and stir to just combine. Turn out onto a work surface, knead lightly to bring dough together, then divide mixture into 25 portions and shape into balls.
  • 03
  • Heat oil in a wok to 170C. Carefully lower dumplings into oil in batches (be careful, hot oil will spit), then cook, gently shaking the wok so they brown evenly, until golden and cooked through (2-3 minutes). Remove with a slotted spoon, immerse in sugar syrup to soak for 1 hour, then serve.

At A Glance

  • Serves 6 - 8 people
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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 6 - 8 people

Featured in

Jun 2015

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