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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.

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.

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.

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.

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Pea and ham soup

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Korean grilled beef sandwich with pajori


A little gochujang - Korean chilli paste - in the mayonnaise goes a long way in this dish. It certainly spices up a simple steak sandwich, and the addition of pajori, a traditional Korean spring onion salad, keeps things fresh. Start this recipe a day ahead to marinate the beef.

You'll need

60 ml (¼ cup) soy sauce ½ small Williams pear, peeled, cored, coarsely chopped 1 tbsp rice wine 2 tsp caster sugar 1 tsp sesame oil 2 garlic cloves, crushed 15 gm ginger, grated 2 sirloin steaks (200gm each) 1 tbsp grapeseed oil 8 thick slices crusty white bread 4-8 baby gem lettuce leaves, to serve 1 Lebanese cucumber, thinly sliced 150 gm kimchi coarsely chopped   Gochujang mayonnaise 200 gm Japanese Kewpie mayonnaise 50 gm gochujang (Korean chilli paste)   Pajori 4 spring onions, ends trimmed, cut into julienne 1 tbsp rice vinegar 1 tsp fish sauce 1 tsp caster sugar 1 tsp sesame oil 1 tsp toasted sesame seeds

Method

  • 01
  • Combine soy sauce, pear, rice wine, sugar, sesame oil, garlic and ginger in a bowl, add steaks, turn to coat and refrigerate overnight to marinate. Brush excess marinade from beef and set aside.
  • 02
  • For gochujang mayonnaise, mix ingredients in a small bowl and set aside until required.
  • 03
  • Preheat oven to 170C. Heat a char-grill or large frying pan over medium-high heat, brush beef with grapeseed oil and cook until medium-rare (3-4 minutes each side). Transfer to oven on an oven tray and turn occasionally until cooked medium (3-4 minutes), then roughly slice.
  • 04
  • For pajori, combine ingredients in a bowl, and set aside.
  • 05
  • To serve, spread gochujang mayonnaise generously over bread, then top half the slices with lettuce, cucumber, kimchi and beef, and season to taste, finish with pajori and sandwich with remaining bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Spicy cool-climate syrah.

Featured in

Sep 2014

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