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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.

Chocolate and almond simnel cake


Traditional simnel cake contains no chocolate, and is decorated with eleven balls of marzipan to represent the twelve Apostles minus the traitor Judas. But what's Easter without chocolate? We've added some to the cake batter, and finished with a rich chocolate glaze. The marzipan balls have been replaced with almonds.

You'll need

380 gm marzipan For dusting: pure icing sugar 110 gm softened butter 110 gm (½ cup) brown sugar 1 vanilla bean, scraped seeds only 3 eggs 150 gm (1 cup) plain flour 1 tsp each ground cinnamon and finely grated nutmeg 100 gm dark chocolate (65% cocoa solids), coarsely chopped 100 gm each dried cherries and muscatels 50 gm currants 50 gm candied orange peel, coarsely chopped To decorate: natural almonds For dusting: Dutch-process cocoa   Chocolate glaze 90 ml pouring cream 125 gm dark chocolate (65% cocoa solids), coarsely chopped 20 gm butter

Method

  • 01
  • Knead marzipan on a surface lightly dusted with icing sugar until smooth and pliable (1 minute), then halve and roll out each piece to 4mm-thick. Cut an 18cm-diameter circle from each, place on a tray lined with baking paper and set aside.
  • 02
  • Preheat oven to 140C. Beat butter, sugar and vanilla seeds in an electric mixer until pale and creamy (3-4 minutes), then add eggs one at a time, beating well and scraping down sides of bowl after each addition. Sift in flour, spices and a pinch of salt, fold to combine, then add chocolate, dried fruit and candied peel. Stir to combine, then spoon half the batter into a buttered and floured 18cm-diameter cake tin. Smooth top, place one marzipan circle on top, then spoon over remaining cake batter. Smooth top, make an indentation in centre (to prevent cake from doming), bake until an inserted skewer withdraws clean (1-1¼ hours). Cool in tin, then turn out onto a wire rack.
  • 03
  • Place remaining marzipan circle on top of cake, set aside.
  • 04
  • For chocolate glaze, bring cream just to the boil in a small saucepan over medium-high heat, add chocolate, remove from heat, stir until smooth, stir in butter to combine. Pour over cake, allowing chocolate to spill down sides. Arrange almonds on top, stand until set (1-1½ hours). Dust with cocoa and serve, cut into wedges. Cake will keep, stored in an airtight container, for 3 days, but is best glazed on the day of making.

At A Glance

  • Serves 12 people
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Signature Collection

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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 12 people

Featured in

Apr 2010

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