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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.

Strawberries and cream semifreddo


Okay, the smashed strawberry syrup might seem like overkill, but when strawberries are this good, it seems a waste not to have a strawberry double-whammy. You'll need to begin this recipe a day ahead.

You'll need

250 gm strawberries (about 1 punnet), hulled and finely chopped 30 ml brandy or strawberry liqueur 2 tbsp liquid glucose 1 tbsp lemon juice 420 gm caster sugar 9 egg yolks 1 vanilla bean, scraped seeds only 600 ml thickened cream 375 gm crème fraîche   Smashed strawberry syrup 250 gm strawberries (about 1 punnet), hulled and coarsely chopped 30 ml strawberry liqueur or brandy 1 lemon, juice and thinly peeled rind only 220 gm (1 cup) caster sugar

Method

  • 01
  • Combine strawberries, brandy or liqueur, glucose, lemon juice and 90gm sugar in a small saucepan over medium heat and stir to dissolve, simmer until reduced by half (8-10 minutes), then refrigerate until cool (1 hour), set aside.
  • 02
  • Whisk yolks, vanilla seeds and remaining sugar in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes), then transfer to an electric mixer, whisk until cool (2-3 minutes) andset aside.
  • 03
  • Whisk cream and crème fraîche together in a bowl until soft peaks form, then fold in cooled yolk mixture. Spoon into a 2 litre- capacity container, adding cooled strawberry mixture as you go, swirling to form a ripple effect. Freeze until firm (6 hours-overnight), then cover with plastic wrap and freeze until required. Makes about 2 litres.
  • 04
  • For smashed strawberry syrup, coarsely crush strawberries, liqueur or brandy and lemon juice together in a bowl with a fork, set aside. Combine sugar, lemon rind and 250ml water in a small saucepan and stir over medium until sugar dissolves. Bring to the boil, simmer until mixture is syrupy and rind is translucent (15-20 minutes), then add to strawberry mixture and refrigerate until chilled (30-40 minutes). Serve scoops of strawberries and cream semifreddo drizzled with smashed strawberry syrup.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Nov 2009

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