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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.

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Farro recipes

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Olive and caramelised shallot ficelles


For these baby baguettes you could play around with any flavours you like.

You'll need

3 gm dried yeast 250 gm baker’s flour (see note) 18 small Kalamata olives, pitted and patted dry with absorbent paper   Caramelised shallots 1½ tbsp olive oil 200 gm golden shallots (about 6), finely diced

Method

  • 01
  • Whisk yeast and 75ml lukewarm water in a large bowl to dissolve yeast and set aside until foamy (5-10 minutes). Add flour, 1 tsp salt, 100ml water at room temperature and combine with a pastry scraper. Turn out onto a lightly floured bench and knead with the scraper until a dough forms. Transfer to a bowl, cover and set aside in a draught-free place until dough has increased 2½ times in volume (1-1½ hours), knock back and prove again until doubled (1 hour).
  • 02
  • Meanwhile, for caramelised shallots, heat oil in a frying pan over medium-high heat, add shallots and stir occasionally until deep golden (15-25 minutes). Drain in a sieve to remove excess oil (discard) and set aside.
  • 03
  • Knock back dough, add shallots and knead to combine. Divide dough into 5 pieces and roll each into a 30cm-long log shape, tapered at the ends. Press olives along the length of each loaf and place on a baking tray lined with baking paper. Set aside to prove until doubled in size (1 hour).
  • 04
  • Preheat oven to 250C. Dust ficelles with extra flour, ensure olives are firmly pressed into the dough and bake until golden (15-20 minutes). Cool on a wire rack. Serve on the same day.
Note Look for a strong wheat baker's flour, sold in 5kg bags at select supermarkets. It's not to be confused with bread mix, which contains additives.

At A Glance

  • Serves 5 people
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At A Glance

  • Serves 5 people

Featured in

Oct 2013

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