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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.

Jackalope hotel opens on the Mornington Peninsula

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Pea and ham soup

2017 Australian Hotel Awards: The Winners

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.

Australia’s Hotel of the Year is announced

An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.

Pear, pecan and caramel puddings


We've used brown rice flour here for its rich flavour, but it has the further benefit of making this gluten-free. (If it's not at the supermarket you'll find it at health-food stores.)

You'll need

2 tbsp brown sugar 2 cinnamon quills 1 vanilla bean, split, seeds scraped 1 star anise 6 small pears, such as corella 200 gm caster sugar 60 gm butter, diced, plus 125gm, melted 125 ml (½ cup) pouring cream 125 gm (1 cup) pecans, toasted and ground 115 gm (1 cup) brown rice flour 2 tsp baking powder 1½ tsp ground cinnamon 2 eggs, lightly beaten 95 gm (½ cup firmly packed) brown sugar 250 ml (1 cup) milk 1 tsp vanilla extract 50 gm (¼ cup) raw caster sugar To serve: icing sugar and ginger ice-cream

Method

  • 01
  • Place sugar, cinnamon, vanilla bean and seeds, star anise and 1 litre water in a saucepan over medium-high heat and bring to the boil. Reduce heat to low and bring to a simmer, add pears and cook until tender (25-30 minutes), then set aside.
  • 02
  • Meanwhile, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves (3 minutes), bring to the boil and cook without stirring until caramel (6-8 minutes). Add diced butter (be careful, hot caramel will spit), whisk to combine, then add cream and a pinch of sea salt, whisk and set aside.
  • 03
  • Preheat oven to 180C. Combine pecans, flour, baking powder and cinnamon in a mixing bowl. In a separate bowl combine eggs, brown sugar, milk and vanilla, then gradually add melted butter, stirring until incorporated. Add pecan mixture to egg mixture in 2 batches, stirring to combine between each addition.
  • 04
  • Divide batter among six 1½-cup buttered ramekins and pour caramel on top. Drain pears (discard liquid), then gently push a pear into the centre of each ramekin (the batter should reach just below the rim). Dust with raw caster sugar and bake until puddings have a golden crust and an inserted skewer withdraws clean (30 minutes). Serve puddings warm dusted with icing sugar with ginger ice-cream to the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2014

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