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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.

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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Hunter Valley NSW travel guide

Our guide to the best of the region.

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. 

Puff pastry


Homemade puff pastry requires a bit of commitment, but when time is on your side it's well worthwhile. This recipe makes quite a large quantity, but the raw pastry freezes very well and is a great stand-by to have on hand. Be sure to dust off any excess flour during the rolling and folding process because it toughens the pastry, and don't skimp on resting time between turns. If you're short on time, Carême all-butter puff pastry makes a fine substitute.

You'll need

500 gm (3 cups) plain flour 125 gm chilled butter, diced 2 blocks chilled butter (250gm each), each sliced lengthways into 10 even slices

Method

  • 01
  • Process flour, diced butter and a pinch of salt in a food processor until fine crumbs form. Add 250ml iced acidulated water (see note) and process until mixture just comes together. Turn out onto a lightly floured surface, knead until smooth, form into a disc, wrap in plastic wrap and refrigerate overnight.
  • 02
  • Roll out pastry on a floured work surface to 25cm x 60cm, ensuring it’s an even thickness. Dust off excess flour with a dry pastry brush. With a short edge facing you, arrange half the butter slices in a single layer to cover middle third of pastry, then fold down top third of pastry to cover. Arrange remaining butter slices over folded pastry and fold up bottom third to cover. Turn clockwise so the “spine” of the pastry parcel is to your left, then turn pastry over, keeping spine on your left.
  • 03
  • Roll out pastry to 25cm x 60cm with a short side facing you, fold down top third, then fold up bottom third. Turn pastry clockwise, flip over and repeat. Cover with plastic wrap and refrigerate until firm (2-3 hours).
Note This recipe makes about 1kg puff pastry. For acidulated water, add the juice of half a lemon to 1 cup of water.

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Oct 2014

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