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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.

Caribbean Christmas cake


You will need to begin this recipe a day ahead.

You'll need

250 gm seeded prunes 200 gm each of raisins, currants and mixed peel 120 gm glacé cherries 80 gm mixed nuts 125 ml (½ cup) dark rum 2 tsp each of vanilla and almond essence 400 gm brown sugar 225 gm (1½ cups) plain flour ½ tsp each ground allspice and nutmeg ¼ tsp ground cloves 1 tsp baking powder 225 gm unsalted butter 5 eggs 125 ml (½ cup) Tawny Port 60 ml (¼ cup) golden rum 30 gm glacé cedro, sliced into wafer-thin ribbons, to serve (see note) 3 baby lemon spoon sweets or candied clementines, halved (see note)   Icing 440 gm (2 cups) white sugar 60 ml (¼ cup) golden rum ¼ tsp cream of tartar 2 eggwhites 1 tsp vanilla essence

Method

  • 01
  • Combine dried fruit in food processor and pulse until finely chopped. Transfer to a large bowl and add nuts, dark rum, essences and 60gm of brown sugar. Cover and steep in liquid overnight, then transfer fruit to a heavy-based saucepan with 1 cup cold water. Place over high heat until it begins to simmer then reduce to low heat and cook for another 15 minutes or until soft. Cool.
  • 02
  • Sift flour with spices, baking powder and ½ tsp salt. Set aside. Using an electric mixer cream butter and remaining brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add fruit mixture and stir to combine, then add reserved flour mixture and stir through.
  • 03
  • Preheat oven to 150C. Grease and line a 28cm-diameter spring-form pan with baking paper. Spoon cake mixture into pan and bake for 2 hours or until a skewer withdraws clean.
  • 04
  • Remove cake from oven, prick all over using a skewer. Combine port and rum in a small jug and pour over cake. Stand for at least 3 hours before turning out. Cake will keep for up to 1 week in an airtight container.
  • 05
  • For icing, combine sugar, golden rum, cream of tartar, ¼ tsp salt and ¾ cup water in a saucepan, then cook over low-medium heat until mixture reaches 118C on a sugar thermometer (soft ball stage). Meanwhile, using an electric mixer, beat eggwhites to stiff peaks. Gradually add hot syrup to eggwhites, beating constantly, then add vanilla and beat for 10 minutes or until icing is cooled and of a spreadable consistency. Ice cake immediately using a small palette knife and serve garnished with cedro ribbons and lemon spoon sweets or candied clementines.

Note Cedro is available from David Jones Food halls. Lemon spoon sweets or preserves are a traditional Greek speciality and are available from Greek delicatessens. If unavailable, substitute with glacé mandarins and other glacé fruits.


At A Glance

  • Serves 10 people
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Recipe collections

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At A Glance

  • Serves 10 people

Featured in

Dec 2007

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