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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.

Cassata


You'll need to begin this recipe a day ahead to press and chill the cassata.

You'll need

500 gm marzipan For dusting: pure icing sugar For brushing: marsala Few drops green food colouring (see note) 450 gm mixed glacé, candied and dried fruit, such as orange, cedro, amarena cherries, golden raisins and apricots, finely chopped (see note)   Sponge cake 300 gm lightly beaten egg (about 6 eggs) 220 gm (1 cup) caster sugar 250 gm (1 2/3 cups) plain flour 2 tsp baking powder   Ricotta filling 950 gm firm ricotta 200 gm caster sugar 280 gm goat’s curd 30 gm dark chocolate (55% cocoa solids), finely grated

Method

  • 01
  • For sponge cake, preheat oven to 160C. Whisk eggs and sugar in an electric mixer on medium speed until thick, pale and tripled in volume. Meanwhile, sift flour and baking powder into a separate bowl. Carefully fold dry ingredients into egg mixture in 3 batches. Spoon into a 24cm x 34cm x 5cm-deep cake tin lined with baking paper, smooth top and bake until sponge is golden and springs back when lightly pressed (20-30 minutes). Cool completely in tin.
  • 02
  • For ricotta filling, process ricotta and sugar in a food processor until smooth, add goat’s curd, pulse to combine, stir in chocolate, pulse to combine and set aside.
  • 03
  • Line a 22cm-diameter springform cake tin with plastic wrap, leaving edges hanging over sides, and set aside. Roll out 320gm marzipan to a 35cm-diameter round on a piece of baking paper dusted with icing sugar. Line base and sides of cake tin with marzipan, pressing it into tin and leaving edges hanging over sides.
  • 04
  • Trim top of sponge level, and trim edges (discard trimmings). Halve sponge horizontally and cut a 22cm-diameter circle from one end of each half. Cut remaining sponge into 4.5cm x 3cm fingers and set aside. Place a sponge round in marzipan-lined tin, trimming to fit if necessary. Line sides with sponge fingers, then brush Marsala all over sponge. Spoon in ricotta mixture, smooth top, place second sponge round on top and brush with Marsala. Trim marzipan, cover cake with plastic wrap, weight with a flat plate that fits in tin, place food cans on top to weight further, and refrigerate to press and chill (overnight).
  • 05
  • Remove sides of cake tin, invert cassata onto a plate and remove plastic wrap. Add a drop or 2 of food colouring to remaining marzipan to achieve a delicate green, knead well to soften slightly, dusting with icing sugar if required to prevent sticking, then roll out to 35cm x 12cm x 2mm thick on a piece of baking paper dusted with icing sugar. Cut into two 35cm x 6cm strips, then press each piece against sides of cake to form a collar, pressing short edges to seal.
  • 06
  • Combine chopped fruit in a bowl, scatter over cake, cut into wedges and serve.

Note At Rosetta, the outer layer of marzipan is coloured with pistachio paste, available from Chefs' Warehouse and specialist cake-decorating shops. Cedro is the glacé fruit of the citron tree, available from Simon Johnson, David Jones food halls and select delicatessens. Amarena cherries are sour cherries; the candied version is available from Simon Johnson (you could subsitute regular glacé cherries).


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2008 Fattori Motto Piane Recioto Di Soave, Veneto.

Featured in

Mar 2013

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