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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.

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.

Orecchiette with broccoli, anchovies and homemade ricotta


Broccoli and anchovies are a classic Italian combination. In this case we've mixed deeply caramelised broccoli with finely shaved raw broccoli for contrast - not traditional perhaps, but tasty nonetheless. We've opted to make our own ricotta - and love to use it still warm - but you could use a firm bought version instead.

You'll need

100 ml olive oil 1 small head broccoli (about 300gm), florets thinly sliced on a mandolin 6 anchovy fillets 2 garlic cloves, finely chopped Finely grated rind and juice of 1 lemon ½ tsp dried chilli flakes 400 gm dried orecchiette 40 gm finely grated Parmigiano-Reggiano, plus extra to serve   Homemade ricotta 375 ml (1½ cups) Jersey milk (see note) 185 ml (¾ cup) well-shaken buttermilk 125 ml (½ cup) pouring cream 1 tbsp lemon juice

Method

  • 01
  • For homemade ricotta, bring milk, buttermilk, cream, lemon juice and 1 tsp sea salt to a simmer in a large saucepan over medium heat and cook until curds start to separate (10-12 minutes). Remove from heat and stand until curds rise to the surface (about 15 minutes), then ladle into a muslin-lined sieve and set aside to drain. Refrigerate until required; this is best eaten on day of making.
  • 02
  • Heat oil in a large frying pan over medium-high heat, add two-thirds of the broccoli and fry, stirring occasionally, until caramelised and very tender (10-15 minutes). Stir in anchovies, garlic, lemon rind and chilli flakes, cook until fragrant (1 minute), then set aside.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes), then drain and return pasta along with 1-2 tbsp pasta water to the pan. Add broccoli mixture, lemon juice to taste and remaining broccoli, toss to combine, season to taste and serve topped with dollops of homemade ricotta.

Note Jersey milk is available from select delicatessens; if it's unavailable, substitute milk from a good organic producer.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Full-bodied fiano.

Featured in

Mar 2015

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