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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.

Hunter Valley NSW travel guide

Our guide to the best of the region.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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. 

Southern barbecue beans with burnt ends


"You'll notice I call for burnt ends in the ingredients list. Though your dog will be vying for them, the brisket's 'bookends' have a home in your side of beans," says Stone. Start this recipe a day ahead to soak the beans.

You'll need

6 dried New Mexico chillies, stems and seeds removed (see note) 800 gm dried pinto beans, soaked in cold water overnight, drained 3 garlic cloves 1½ cups burnt ends from beef brisket (see recipe), chopped 375 ml (1½ cups) Texas-style barbecue sauce (see recipe) 150 gm canned crushed tomatoes

Method

  • 01
  • Dry-roast chillies in an even layer in a large saucepan over medium-high heat, until toasted (1-1½ minutes each side). Add 1 litre water, bring to the boil over high heat, then remove from heat and stand to soften (10 minutes). Drain chillies, transfer to a blender with 1 litre cold water and blend until smooth. Add to a large saucepan with beans, garlic and 1.25 litres cold water, bring to the boil, then reduce heat and simmer, partially covered and stirring occasionally, until beans are very tender (1½-1¾ hours). Stir in burnt ends, barbecue sauce and tomatoes, and simmer for flavours to develop (25-30 minutes). Season to taste and serve.

Note Dried New Mexico chillies are available from online spice retailers such as Herbie's Spices.


At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Jan 2016

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