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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.

Watermelon fruit salad with ice-cream and raspberry-pepper syrup


The syrup gets an exotic note with the addition of black pepper, which goes so well with fruit such as raspberries and watermelon. If you're quick folding the raspberry ripple through the ice-cream, you can serve spoonfuls of it straightaway. When you have more time, freeze the ice-cream until it's firm enough to scoop. A mini watermelon is just the right size for this recipe.

You'll need

1 litre vanilla bean ice-cream 250 gm raspberries 1 mini watermelon, cut into 2cm cubes 12 cherries, pitted and halved 2 white peaches, cut into wedges To serve: edible flowers (optional)   Raspberry-pepper syrup 190 gm caster sugar 300 gm frozen raspberries 1 tbsp coarsely cracked black peppercorns

Method

  • 01
  • Place a 1.5-litre container in the freezer. For raspberry-pepper syrup, bring sugar and 150ml water to the simmer in a saucepan over medium-high heat, stirring to dissolve sugar. Add raspberries and pepper, set aside to cool briefly (3-5 minutes), then pass through a sieve, pressing gently on solids (discard solids). Place a third of the syrup in a small saucepan and boil over high heat until thickened (3-5 minutes), then transfer to a bowl placed over a bowl of ice and stir occasionally until chilled. Refrigerate remaining syrup separately to chill.
  • 02
  • Beat ice-cream in the chilled bowl of an electric mixer fitted with a paddle attachment until just softened. Crush half the raspberries and add to ice-cream with chilled reduced syrup, fold to create a ripple effect, then serve immediately or freeze in a chilled container until required.
  • 03
  • Toss watermelon, cherries, peaches and remaining raspberries in a bowl, spoon into serving bowls and drizzle with a little raspberry-pepper syrup to taste. Top with a scoop of ice-cream, drizzle with more syrup to taste, scatter with flowers and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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