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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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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.

Falafel


You'll need to begin this recipe the day before.

You'll need

  Falafel 210 gm (1 cup) dried chickpeas, soaked in water overnight 2 cups (loosely packed) flat-leaf parsley leaves 1 onion, finely grated 4 cloves garlic, crushed 2 tsp ground cumin 2 tsp ground coriander 2 tsp baking powder For deep frying: vegetable oil To serve: pickled chillies (see note) To serve: pickled turnip   Tahini sauce 3 tsp tahini 2 cloves garlic, finely chopped 280 gm (1 cup) plain yoghurt

Method

  • 01
  • Drain chickpeas and place in a food processor with parsley and process until smooth. Add onion, garlic, spices, baking powder and a pinch of sea salt and process until combined. Place mixture in a bowl and refrigerate for 30 minutes.
  • 02
  • Using wet hands, roll mixture into 1½ tablespoonful balls. Heat oil in a large, deep saucepan or deep-fryer to 180C, deep-fry in batches for 3-4 minutes or until light brown. Drain on absorbent paper and repeat with remaining falafel.
  • 03
  • For tahini sauce, combine tahini, garlic and yoghurt in a small bowl, season to taste with sea salt and freshly ground black pepper.
  • 04
  • Serve falafel with pickles and Lebanese bread, drizzled with tahini sauce.

Note Pickled chillies and turnips are available from Middle Eastern grocery stores.


Chickpeas
The wonderful nutty flavour of chickpeas has made them popular from India to Italy, France, Spain and the Middle East. This is one of the most versatile pulses - used in soups, braises, purées and dips, salads, ground into flour, fried for snacks, or as an accompaniment in their own right with meats. Roman vendors sold roasted chickpeas at theatrical performances, much the same as popcorn is sold today. In her Cook's Companion, Stephanie Alexander recommends cooling chickpeas in their cooking water to allow them to swell a little as they cool. This creates a beautiful fluffy texture without overcooking, as the texture can be a little gritty if drained straight from the cooking liquid.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Jun 2007

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