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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.

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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.

Maple, bacon and pumpkin tart

"Every time I visit Pinbone I order the maple, bacon and pumpkin tart. They only serve it at brunch on Sundays, though, so I'd love the recipe."
Steve Daniels, Dover Heights, NSW

To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

400 gm Jap pumpkin, seeded and coarsely chopped 1 tbsp olive oil 12 long thin rashers (about 300gm) smoked flat bacon or speck, rind removed 50 ml (2½ tbsp) maple syrup   Puff pastry 225 gm cold butter, chopped into small dice 250 gm (1 cups) plain flour 15 ml (3 tsp) white wine vinegar   Herb salad 2 cups (loosely packed) soft herbs, such as mint, dill, flat-leaf parsley and chives Juice of ½ lemon 2 tbsp extra-virgin olive oil


  • 01
  • For puff pastry, melt 25gm butter in a small saucepan. Combine flour and ½ tsp sea salt flakes on a work surface, make a well in the centre, and add vinegar, butter and 100ml iced water. With your fingertips, knead into a smooth dough, wrap in plastic wrap and refrigerate to rest (2 hours). On a lightly floured surface, roll out pastry to a 30cm x 35cm rectangle. If it’s too cold, set aside until still chilled but rollable. Scatter chilled butter in a 20cm square in the centre, then fold each corner of the pastry over into the centre to enclose butter fully. Rotate rectangle 90 degrees and roll to form a 20cm x 50cm rectangle. Fold the bottom third up and the top third down over that to enclose (business-letter style) and form 3 layers. Rotate 90 degrees, repeat rolling and folding, then wrap in plastic wrap and refrigerate for 1 hour. This is one turn. Repeat rolling and folding process two more times.
  • 02
  • Preheat oven to 200C. Drizzle pumpkin with olive oil, season to taste and roast until golden and very soft (45-55 minutes). Set aside to cool, then mash with a fork until smooth.
  • 03
  • Roll out pastry to a rectangle that’s 15cm x 35cm and 5mm thick. Transfer to a lightly floured baking tray and spread pumpkin evenly over pastry, leaving a 1cm border. Trim bacon to the width of the pastry and arrange crossways on top of pumpkin, overlapping slices until tart is covered. Bake until starting to colour and puff (15-20 minutes), then reduce temperature to 180C, brush tart with half the maple syrup and return to oven until golden and cooked through (7-10 minutes). Remove and brush with remaining maple syrup and season to taste.
  • 04
  • For herb salad, combine ingredients in a bowl, toss and serve with the warm tart. Tart will keep refrigerated for up to 2 days and reheats nicely.

Note The pastry is adapted from a Michel Roux recipe.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2014

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