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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.

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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.

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Hunter Valley NSW travel guide

Our guide to the best of the region.

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. 

Pea and ham soup

Choc-raisin choc tops


Coat the insides of the ice-cream cones with melted chocolate if you want to up the ante.

You'll need

Ice-cream cones, to serve Melted dark chocolate, for coating   Choc-raisin ice-cream 600 ml pouring cream 200 ml milk 150 ml muscat or Pedro Ximénez 6 egg yolks 100 gm caster sugar 500 gm dark chocolate (55% cocoa solids), finely chopped 150 gm raisins or dried muscatels   Choc-top coating 200 gm dark chocolate (55% cocoa solids), finely chopped 2 tbsp vegetable oil or coconut oil

Method

  • 01
  • For choc-raisin ice-cream, bring cream, milk and 50ml muscat just to a simmer over medium-high heat. Whisk yolks and sugar in a bowl until pale (5-6 minutes), then, whisking continuously, pour in cream mixture. Return to pan and stir over medium heat until mixture thickly coats the back of a spoon (4-5 minutes). Remove from heat, add chocolate, whisk until smooth, then strain into a bowl and cooled briefly, whisking occasionally. Refrigerate to chill completely. Meanwhile, simmer raisins and remaining muscat in a small saucepan over medium-high heat until all liquid is absorbed (10-12 minutes). Cool. Churn chocolate mixture in an ice-cream machine, adding raisins towards the end, then freeze. Makes about 1.5 litres.
  • 02
  • Coat the insides of the ice-cream cones with melted chocolate, tipping out excess, and refrigerate until set.
  • 03
  • For choc-top coating, melt chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth, then stir in oil.
  • 04
  • Scoop ice-cream into cones, then dip in topping, shaking off excess. Place on trays lined with baking paper and freeze until set. Freeze in an airtight container until required. Choc tops will keep for 2 weeks.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Mar 2016

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