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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

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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.

Dark gingerbread cake with mandarin compote


Topped with a jewel-like mandarin compote, this dark, spicy gingerbread bundt will be the crowning glory of any winter feast.

You'll need

375 gm (2½ cups) flour 180 gm (1 cup) light brown sugar 30 gm fresh ginger, finely grated 2 tsp ground ginger 1 tsp ground cinnamon ½ tsp each ground allspice and ground nutmeg 1½ tsp baking powder ¾ tsp bicarbonate of soda 2 eggs, lightly beaten 125 gm (1/2 cup) each molasses and golden syrup 160 ml (2/3 cup) vegetable oil   Mandarin compote 220 gm caster sugar 3 mandarins, segmented, pith removed 2 tbsp mandarin juice Juice of 1 lemon 1 vanilla bean, split, seeds scraped 1 tsp orange-blossom water

Method

  • 01
  • For mandarin compote, stir sugar and 100ml water in a saucepan over medium-high heat to dissolve sugar, bring to the boil, brushing down sides of pan with a wet pastry brush, and cook until caramel (8-10 minutes). Reduce heat to low, add mandarin segments and juices (careful as hot caramel will spit), vanilla and orange-blossom water, and stir to combine. Cool to room temperature and store in the fridge until required. Mandarin compote will keep for up to a week refrigerated in an airtight container.
  • 02
  • Heat oven to 180C. Combine flour, sugar, fresh ginger, ground spices, baking powder and bicarbonate of soda, and a pinch of salt in a bowl and mix well.
  • 03
  • In a separate bowl, combine eggs, molasses, golden syrup and oil, and beat well. Add 250ml water, stir to combine, then add to flour mixture, whisking to combine. Pour batter into a buttered and floured 23cm-diameter fluted ring tin and bake until a skewer inserted withdraws clean (45-55 minutes). Cool on a wire rack for 15 minutes, then invert onto a serving plate to cool for a further 30 minutes. Serve with mandarin compote spooned on top. Gingerbread cake is best eaten on the day of making, but will keep in an airtight container for up to 3 days.

Note This cake works really well with a thick vanilla custard.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Aug 2014

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