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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.

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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.

Jackalope hotel opens on the Mornington Peninsula

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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.

Australia’s Hotel of the Year is announced

An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.

Chupe de camarones


This soup would traditionally be made with prawns, which in Peru closely resemble our scampi. We've gone with scampi here, but large prawns would also work well.

You'll need

1 kg fish bones (from white fish) 10 scampi, peeled, cleaned, tail meat and shells reserved separately 4 vine-ripened tomatoes, scored 190 gm quinoa 60 ml (¼ cup) vegetable oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 tbsp coarsely chopped oregano ½ tsp ground cumin 250 gm Desiree potatoes, diced 1 rocoto chilli, diced (see note) 60 ml (¼ cup) milk, or pouring cream, or sour cream 6 corn cobs, husks and silk removed 120 gm feta, crumbled To serve: coriander

Method

  • 01
  • Place fish bones in a large saucepan, cover with 4 litres water, then bring to just the below boil, reduce heat to low and simmer until well flavoured (1 hour). Strain stock into a clean saucepan (discard bones), then add scampi shells, bring to the boil, then reduce heat to low and cook until well flavoured (1 hour). Strain and set aside (discard shells).
  • 02
  • Blanch tomatoes until skins split (10-20 seconds), refresh in cold water, then peel, dice and set aside.
  • 03
  • Cook quinoa in boiling salted water until tender (10-15 minutes). Strain well, then spread on a tray to dry.
  • 04
  • Heat oil in a saucepan over medium heat, add onion and stir occasionally until very tender (10-15 minutes), then add garlic, oregano and cumin, and cook until fragrant (1 minute). Add tomato and stir occasionally until tender (3-5 minutes), then add 750ml reserved stock, bring to the boil, add potato, chilli and ½ tsp coarsely ground black pepper and simmer over low-medium heat until potato is very tender (8-10 minutes). Add milk and process in a blender or with a hand-held blender until smooth.
  • 05
  • Cook corn in a large saucepan of boiling salted water until tender (8-12 minutes). Drain and set aside.
  • 06
  • Meanwhile, bring soup to the simmer, add scampi tails and cook until just cooked through (4-5 minutes). Serve soup hot topped with quinoa, corn, feta and coriander.

Note Rocoto chillies are available fresh from Disaster Bay Chillies or bottled from Tierra Latinas en Australia or substitute piquillo peppers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Yeasty fino sherry.

Featured in

Jan 2013

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