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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.

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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.

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Australia’s Hotel of the Year is announced

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Barbecued beef brisket with banh mi pickles


A roll stuffed with slow-cooked meat goes down well at any party. If you prepare the meat in advance and need to reheat it, put it in a tray, wrap the tray in foil and place it in a barbecue to warm through. You may need to order the brisket ahead from your butcher. Begin this recipe a day ahead to marinate the meat.

You'll need

12-14 white crusty bread rolls, halved, to serve   Braised beef brisket 250 ml (1 cup) sweet soy 60 ml (¼ cup) Chinkiang vinegar (see note) 3 garlic cloves, thickly sliced 2 tbsp fish sauce 1 tsp dried chilli flakes 2 kg piece of point-end beef brisket   Pickled carrot, daikon and coriander salad 500 ml (2 cups) aged rice vinegar 320 gm caster sugar 1 tbsp fish sauce 4 carrots, cut into julienne 1 daikon, cut into julienne 3 bunches coriander, leaves picked 6 spring onions, thinly sliced 4 small red chillies, thinly sliced   Sambal mayonnaise 150 gm (½ cup) mayonnaise 1½ tbsp sambal belacan (see note)

Method

  • 01
  • For braised beef brisket, stir soy, vinegar, garlic, fish sauce and chilli flakes in a non-reactive container to combine, add meat, turn to coat and set aside to marinate (overnight). Preheat oven to 160C. Combine meat, marinade and 125ml water in a roasting pan, cover with baking paper, then foil and roast, turning meat occasionally, until tender (2¾-3¼ hours).
  • 02
  • Meanwhile, for pickled carrot, daikon and coriander salad, bring vinegar, sugar, fish sauce, 3 tsp sea salt flakes and 125ml water to the boil in a saucepan, then set aside to cool. Add carrot and daikon and refrigerate until required. Just before serving, drain pickling liquid and toss vegetables in a bowl with coriander, spring onion and chilli.
  • 03
  • For sambal mayonnaise, stir ingredients in a bowl to combine and set aside.
  • 04
  • To serve, shred brisket and stuff into rolls with pickled carrot, daikon and coriander salad and a little sambal mayonnaise and serve.
Note Chinkiang vinegar is a black Chinese vinegar made from glutinous rice, water and salt. It's available from select Asian grocers; the Gold Plum brand is one of the best. Sambal belacan is roasted sambal infused with shrimp paste; it's available from select Asian grocers.

At A Glance

  • Serves 12 - 14 people
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At A Glance

  • Serves 12 - 14 people

Featured in

Nov 2013

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