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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.

Cassata


You'll need

5 eggs 100 gm caster sugar ½ tsp vanilla extract 100 gm (2/3 cup) plain flour, sifted For brushing: limoncello 1-2 drops green food colouring 750 gm fondant icing (see note) For dusting: icing sugar To serve: shaved cedro and orange, and glacé fruit (see note)   Ricotta filling 450 gm ricotta, drained (see note) 120 gm caster sugar 1 tsp vanilla extract 1 orange, finely grated rind only 2 tsp limoncello 150 gm finely chopped glacé fruit, such as orange, cedro and clementine 50 gm good-quality dark chocolate, coarsely chopped

Method

  • 01
  • Preheat oven to 180C. Whisk eggs in an electric mixer for 2 minutes, add sugar and whisk until pale and thick enough to hold a ribbon of mixture (8-10 minutes). Stir in vanilla, then gently fold through sifted flour. Divide among eight 1 cup-capacity buttered and floured metal moulds and bake until golden and centre springs back when lightly pressed (20-25 minutes). Cool on a wire rack.
  • 02
  • For ricotta filling, process ricotta, sugar, vanilla, orange rind and limoncello in a food processor until smooth. Stir through candied fruit and chocolate. Refrigerate until required.
  • 03
  • Halve cakes horizontally and brush cut sides with limoncello. Divide ricotta mixture over sponge bases and cover with tops. Refrigerate until required.
  • 04
  • Knead 1-2 drops of food colouring into fondant icing until combined. Divide into 8 pieces and roll each out on an icing sugar-dusted surface to 4mm-thick. Place over sponges to cover and trim excess, refrigerate for at least 3 hours or overnight. Decorate with cedro and serve with candied oranges.
Note To drain, place ricotta in a muslin-lined sieve over a bowl in the refrigerator. Fondant icing is available from supermarkets. Cedro and glacé citrus fruit are available from Simon Johnson and David Jones Food Hall.

At A Glance

  • Serves 8 people
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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 8 people

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