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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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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.

Bebek betutu


This Balinese specialty is traditionally wrapped in banana leaves and coconut bark, then cooked long and slow over coals. If you can't find banana leaves, just use foil. Begin this recipe a day ahead to marinate the duck.

You'll need

1 tsp shrimp paste 1 duck (about 1.8kg) 6 red shallots, coarsely chopped 6 garlic cloves, coarsely chopped 15 gm galangal, finely chopped 10 gm ginger, finely chopped 4 kaffir lime leaves, thinly sliced 4 candlenuts (see note) 2 lemongrass stalks (white part only), coarsely chopped 2 long red chillies, coarsely chopped 2 tbsp lime juice 40 gm light palm sugar 1 cm piece turmeric, finely chopped 1 tsp each black peppercorns, coriander seeds and cumin seeds, coarsely ground Pinch of freshly grated nutmeg 1 tbsp coconut oil 300 gm baby spinach 1 cinnamon quill 2-3 banana leaves, for wrapping (see note) To serve: steamed rice, thinly sliced cucumber and tomato, and coriander

Method

  • 01
  • Preheat oven to 180C. Wrap shrimp paste in foil and roast until pungent (6-8 minutes). Set aside to cool.
  • 02
  • Rinse duck well under cold running water and pat dry with paper towels. Process shallots, garlic, galangal, ginger, lime leaves, candlenuts, lemongrass, chillies, lime juice, palm sugar, turmeric, pepper, coriander, cumin and nutmeg in a food processor to a smooth paste. Heat coconut oil in a frying pan over medium heat, add paste and fry until fragrant and colour begins to change (2-3 minutes). Set aside to cool. Reserve 2 tbsp of paste and rub remaining over duck, cover and refrigerate overnight for flavours to develop.
  • 03
  • Preheat oven to 180C. Blanch spinach until just wilted (20 seconds), drain, refresh and chop. Combine spinach with reserved paste and stuff into duck cavity along with cinnamon. Skewer the cavity closed, wrap duck in banana leaves (cut to cover if necessary), then in foil and roast for 1 hour. Reduce heat to 120C and roast until tender (3½-4 hours). Place duck in an oven tray, pour pan juices into a small saucepan and reduce over medium-high heat until slightly thickened (10-12 minutes).
  • 04
  • Preheat grill to high and grill duck until skin is golden (4-5 minutes).
  • 05
  • Serve duck hot with pan juices poured over, steamed rice, and cucumber, coriander and tomato to the side.
Note Candlenuts and banana leaves are available from Asian grocers. If candlenuts are unavailable, substitute macadamia nuts.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Old sparkling “Burgundy”.

Featured in

Jun 2014

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