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Grilled apricot salad with jamon and Manchego

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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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Cured kingfish with seaweed


Any fresh seaweed (or soaked and sliced wakame, available from Asian grocers) works nicely as the garnish here. Start this recipe a day ahead to cure the kingfish.

You'll need

400 gm piece daikon, thickly sliced crossways 100 gm fresh seaweed rinsed and thinly sliced (see note) Finely grated rind of 1 lemon and 1 orange To serve: baby shiso leaves (see note) To serve: toasted sesame seeds   Cured kingfish 500 gm piece sashimi-grade kingfish 2 tbsp sea salt flakes 1 tbsp caster sugar 1 piece konbu, rehydrated in hot water for 1 hour, drained   Sesame dressing 1 tbsp light soy sauce 3 tsp brown rice vinegar 1 tsp roasted sesame oil ½ tsp wasabi

Method

  • 01
  • For cured kingfish, place kingfish in a non-reactive container, mix salt and sugar in a bowl, then scatter mixture evenly over both sides of kingfish and cover with the konbu. Refrigerate overnight to cure. Rinse and pat dry.
  • 02
  • For sesame dressing, whisk ingredients in a bowl until well combined.
  • 03
  • Remove skin from kingfish, then cut kingfish into 3cm cubes. Arrange daikon slices on a platter, top each with a cube of kingfish, then a piece of seaweed, scatter with shiso and sesame seeds, drizzle a little dressing over and serve.

Note Fresh seaweed is available from select fishmongers and Asian grocers. Baby shiso is available from farmers' markets and select greengrocers.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Nov 2014

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