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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.

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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.

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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.

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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. 

Oysters with wasabi nori and lime dressing


You will need to dry the lime rind a day ahead.

You'll need

1 lime 2 tbsp sesame seeds, toasted 3 sheets wasabi nori, finely shredded (see note) 24 oysters, shucked To serve: lime wedges

Method

  • 01
  • Remove rind from lime with a peeler and using a sharp knife thinly slice rind widthways. Place rind on a plate in a warm dry place for 24 hours until dry and crisp. Combine dried rind in a bowl with sesame seeds and nori.
  • 02
  • To serve, scatter oysters with nori mixture and a squeeze of lime.

Note Wasabi-seasoned nori is available from Tokyo Mart and other Asian food stores. If unavailable, substitute with shredded roasted nori and season with powdered wasabi both available from Asian food stores.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2006

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