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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.

Tricolour cookies


You'll need

300 gm caster sugar 450 gm softened butter 6 eggs, separated 400 gm plain flour 1 tbsp each red and green food colouring 250 gm marmalade 250 gm dark chocolate (72% cocoa solids), finely chopped   Almond paste 200 gm almond meal 125 gm icing sugar 1 egg

Method

  • 01
  • To make almond paste, process almond meal and icing sugar in a food processor until combined. Add egg, process to combine and set aside.
  • 02
  • Preheat oven to 160C. Beat 340gm almond paste and sugar in an electric mixer fitted with a paddle attachment until smooth and combined. Add butter a little at a time, and mix on low speed until creamy (2-3 minutes). Add yolks one at a time, beating well to incorporate each yolk before adding the next.
  • 03
  • Meanwhile, sift flour and ½ tsp salt onto a piece of baking paper, add gradually to almond mixture, mixing to just combine, then divide among 3 large bowls (approximately 420gm per bowl) and set aside.
  • 04
  • Whisk eggwhites to medium-stiff peaks in an electric mixer and divide among the 3 bowls (60gm per bowl). Add red food colouring to one bowl and green to another, leaving the third bowl without colouring, then fold each mixture with a spatula to combine. Spread each colour into a separate 24cm x 31cm baking tray lined with baking paper, smoothing top with spatula. Bake, swapping trays frequently, until cooked evenly and just set; cakes should look a little glossy but not jiggly (8-10 minutes). Cool completely in tins.
  • 05
  • Meanwhile, heat marmalade with 1 tbsp water in a small saucepan over medium heat until spreadable (6-8 minutes).
  • 06
  • To remove cakes from tins, run a paring knife around edges, then invert red and white cakes onto separate clean pieces of baking paper, shaking off crumbs. Invert green cake onto a flat tray lined with baking paper, then spread with half the marmalade. Carefully slide white cake onto green cake, using the baking paper as a guide (see note), then spread with remaining marmalade. Slide red cake onto white cake, then cover with baking paper and wrap tightly in plastic wrap. Evenly weight cake with 1kg of flat food packets and refrigerate until compressed (4 hours-overnight). Unwrap and place on a board.
  • 07
  • Melt chocolate in a heatproof bowl placed over a saucepan of simmering water. Spread half the chocolate on top of cake. Return cake to refrigerator until just set (15 minutes). Re-warm remaining chocolate if necessary, carefully turn cake over onto a tray lined with baking paper, cover top with chocolate, then refrigerate until almost set (10 minutes). Carefully cut into 6cm x 2cm pieces and serve. Cake will keep for a week refrigerated in an airtight container.
Note The cake is quite crumbly to work with so using baking paper will make it easier to slide the layers on top of one another.

This recipe is from the March 2012 issue of Australian Gourmet Traveller.

“The classic flag cookie: it says everything about the neighbourhood and Mulberry Street,” says chef Mario Carbone. “It was originated by Italian immigrant communities in the US who wanted to pay homage to their mother country.” You’ll need to begin this recipe a day ahead.


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Drink Suggestion

Pink moscato

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