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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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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. 

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Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Hunter Valley NSW travel guide

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Lemon curd crumble


"A curd, cake and crumble all in one," says Stone. "Lemon curd forms on the bottom with a thin, spongy layer of cake on top. A sprinkling of citrusy crumble over the cake provides a little crunch." 

You'll need

90 gm butter, melted and cooled, plus extra, softened, for brushing 330 gm (11/2 cups) caster sugar, plus extra for dusting 3 tsp finely grated Meyer lemon rind (see note) 4 eggs, at room temperature, separated 70 gm plain flour 1 tsp baking powder 300 ml milk 120 ml Meyer lemon juice (see note) Thick cream or vanilla ice-cream, to serve   Lemon crumble 110 gm (¾ cup) plain flour 55 gm (¼ cup) caster sugar 50 gm unsalted butter, diced and frozen 2 tsp finely grated Meyer lemon rind (see note) ¾ tsp baking powder

Method

  • 01
  • Preheat oven to 180C and line a baking tray with baking paper. For lemon crumble, combine flour, sugar, butter, lemon rind, baking powder, ¼ tsp sea salt and 1 tsp cold water in a bowl, then rub with fingertips until small and medium-sized clumps form. Spread on baking tray and freeze until firm (10 minutes), then bake until golden brown (12-15 minutes). Set aside.
  • 02
  • Brush a 25cm cast-iron frying pan or ovenproof dish with softened butter and dust with sugar. Whisk rind and 220gm sugar in a bowl with an electric whisk until sugar is wet and fragrant, then add yolks and whisk until creamy (1-2 minutes). Whisk in melted butter, then sieve in flour and baking powder and whisk until smooth. Whisk in milk and lemon juice and set aside.
  • 03
  • Whisk eggwhites and a pinch of salt in an electric mixer until foamy, then gradually add remaining sugar and whisk until soft peaks form (3-4 minutes). Fold half into lemon batter with a whisk, then fold in remaining eggwhite. Pour into prepared pan or dish and place in a roasting pan. Place in oven, then pour in enough boiling water to come halfway up the sides of pan and bake until the top just sets (20 minutes). Scatter crumble on top and bake until golden brown and just set (15-20 minutes). Remove pan from water, stand for 5 minutes and serve warm with cream or ice-cream.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Additional Notes

If the sweeter Meyer lemons are unavailable, substitute regular lemons.

Featured in

Jun 2016

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