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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.

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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.

Cranachan with roast rhubarb


Toasting doesn't always have to involve bread. In the classic Scottish dessert cranachan, oats are toasted golden and nutty, and layered trifle-style with fresh raspberries and whipped cream. For this wintry version, we've used roast rhubarb still warm from the oven.

You'll need

80 gm rolled oats 1½ tsp caster sugar 400 ml thickened cream 90 gm honey 40 ml whisky Scraped seeds of 1 vanilla bean   Roast rhubarb 500 gm rhubarb (about 1 bunch), cut into rough 4cm lengths 180 gm caster sugar 30 ml whisky

Method

  • 01
  • For roast rhubarb, preheat oven to 200C. Rinse rhubarb in a colander under cold running water, shake off excess water, then tip into a roasting pan large enough to fit rhubarb in a single layer. Scatter with sugar and drizzle with whisky, stir to coat, then roast until tender (15-20 minutes). Set aside to cool slightly.
  • 02
  • Meanwhile, combine oats and sugar in an oven tray lined with baking paper, toast until dark golden (4-5 minutes), then set aside.
  • 03
  • Whisk cream, honey, whisky and vanilla seeds in a bowl until soft peaks form and refrigerate until required.
  • 04
  • Spoon warm rhubarb and some of its juices into serving glasses, top with whisky cream and scatter with toasted oats. Serve with extra oats on the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Heather-scented Speyside single-malt whisky.

Featured in

Jul 2013

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