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Grilled apricot salad with jamon and Manchego

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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.

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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.

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Poached egg with cornbread, corn and bacon hash and green tomato relish


You can make the cornbread several days in advance.

You'll need

30 ml olive oil 450 gm corn kernels (from about 3 cobs) 3 bacon rashers, cut into batons ½ Spanish onion, thinly sliced For poaching: white vinegar 6 eggs   Cornbread 170 gm (1 cup) corn kernels (from about 1 large cob) 225 gm (1½ cups) plain flour 190 gm (1½ cups) fine polenta 125 gm cheddar, coarsely grated 3 tsp baking powder ½ tsp bicarbonate of soda 1 lemon, finely grated rind only 310 ml (1¼ cups) buttermilk 2 eggs 60 gm butter, melted   Green tomato relish ¼ small Spanish onion, finely chopped 2 tbsp lemon juice ½ garlic clove, finely chopped 2 green tomatoes, coarsely chopped 2 tbsp extra-virgin olive oil

Method

  • 01
  • For cornbread, preheat oven to 180C. Cook corn in boiling salted water until tender (10-12 minutes), drain, set aside to cool.Combine flour, polenta, cheese, baking powder, bicarbonate of soda, lemon rind, corn and 2 tsp sea salt in a bowl, stir to combine. Add buttermilk, eggs and butter, stir to combine, then spoon into an 8cm x 23cm loaf tin, greased and lined with baking paper, to 1cm below rim (there may be mixture left over). Smooth top, bake until golden and firm when pressed (45-50 minutes), cool in pan for 10 minutes, then turn out and cool on a wire rack. Just before serving, cut into thick slices and toast under a preheated grill until golden (1-2 minutes each side). Cornbread will keep, wrapped in plastic wrap, for 3 days.
  • 02
  • Meanwhile, for green tomato relish, combine onion, lemon juice and garlic in a small bowl and stand until onion turns pink (5-6 minutes). Stir in tomato and olive oil, season to taste, set aside.
  • 03
  • Heat oil in a frying pan over medium-high heat, add corn, bacon and onion, sauté until corn and onion are tender and bacon is golden (5-6 minutes), season to taste, keep warm.
  • 04
  • Meanwhile, bring a saucepan of water to a simmer over medium heat, reduce heat to low, add a splash of vinegar. Crack eggs, in batches, into water and cook to your liking (5-6 minutes for soft-poached), remove with a slotted spoon and blot dry on absorbent paper. Serve warm with toasted cornbread, corn and bacon hash and green tomato relish.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Champagne and orange juice.

Featured in

Jan 2010

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