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We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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. 

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.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Milk flan with dulce de leche and whipped cream


"The dulce de leche flan Ben and Elvis from Porteño made at their Popteño pop-up earlier this year was really cute. May I have the recipe so I can recreate it?"
Claire Page, Mascot, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

300 gm caster sugar 5 eggs 350 ml milk 350 ml pouring cream 800 gm sweetened condensed milk To serve: thickened cream, whipped

Method

  • 01
  • Preheat oven to 120C. Cook sugar in a frying pan over high heat, swirling pan occasionally, until dark caramel (7-9 minutes) then, working quickly, pour caramel into six 2-cup baking dishes and leave to cool and set (15-20 minutes).
  • 02
  • Whisk eggs, milk, cream and 200gm condensed milk in a bowl to combine. Pour mixture into the moulds and place in a roasting pan, fill with hot water to come halfway up the sides of the moulds and bake until flans are set (40-50 minutes; they should have a slight wobble in the centre). Refrigerate flans until cooled and set (4 hours).
  • 03
  • Meanwhile, for dulce de leche, preheat oven to 220C. Pour remaining condensed milk into a 1.5-litre baking dish, cover with foil and place in a large roasting pan. Fill pan with water to halfway up the sides of moulds, then bake until milk is dark golden, topping up water as necessary (1½-1¾ hours). Remove from roasting pan and whisk dulce de leche until smooth. Fill a piping bag fitted with a 5mm nozzle and set aside until needed. Dulce de leche will keep refrigerated in an airtight container for up to a week.
  • 04
  • Run a knife around the edges of each flan and turn out onto serving plates, pipe dulce de leche on top and serve with whipped cream.

At A Glance

  • Serves 6 people
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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 6 people

Featured in

Jun 2015

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