Healthy Eating

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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au 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.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

GT reader dinner: Saint Crispin, Melbourne

Joe Grbac, Saint Crispin, Melbourne

Joe Grbac, Saint Crispin, Melbourne

Melbourne's Saint Crispin celebrates its second birthday with a truffle-powered dinner, and you're invited.

Winter is here, but more importantly so is truffle season. This month we're celebrating the magical, earthy flavours of our favourite fungus with a luxurious five-course truffle menu devised by chef Joe Grbac of Melbourne's Saint Crispin. "An amazing ingredient makes you close your eyes and go, 'Oh my god, how good does that taste?'," says Grbac. "Fresh truffles will do that every time."

While working at London's Michelin-starred The Square, it fell to him to select the best black gold for the restaurant, so he knows his stuff. "Truffles are individual - every year the texture and aromas change," he says.

At this month's Fine Dining Lovers reader dinner, Western Australian truffles are on show. A wintry surf and turf combination opens proceedings: king prawn, roasted with glass-like sheets of pancetta and dressed with truffle mayonnaise. Chicken with cauliflower couscous and fresh truffle is up next, ahead of wagyu rump and shin with parmesan gnocchi and fresh truffle. "The shin is brined in stout and coffee for 36 hours," says Grbac, "before being cooked for another 30 to 36."

This evening also mark's Saint Crispin's second birthday. "It's a special time of year for ingredients, and for us as a restaurant," says Grbac. The birthday cake is a deconstructed pumpkin pie with fresh truffles whipped through vanilla bean ice-cream, naturally.

Join us for dinner at 7pm on Monday 22 June at Saint Crispin, 300 Smith St, Collingwood, Vic. The cost of $150 per person includes five courses, wines by the glass, S.Pellegrino and Acqua Panna waters and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9419 2202. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

SAINT CRISPIN
* Bergamo Calling cocktail

* South Australian king prawn, truffle mayo, rye bread, pancetta
2013 Gewürztraminer, Kuitpo, K1 Vineyard, SA
* Salt-baked celeriac, slow-cooked pullet egg, buckwheat, kale, fresh truffle
2014 Grüner Veltliner, Kuitpo, K1 Vineyard, SA

* Bannockburn chicken, cauliflower couscous, fermented garlic, Madeira, black barley, truffle jus gras
2013 Pinot Noir, Budenberg Vineyard, Piccadilly Valley, SA
* Wagyu rump and shin, parmesan gnocchi, wild mushroom, miso eggplant, pomme purée, truffle
2013 Shiraz, Little Hill Vineyard, Seppeltsfield, SA

* "Pumpkin pie"
Butternut pumpkin custard, nut-butter crumble, vanilla truffle ice-cream
Kiss Above the Clouds cocktail

SPONSORED BY FINE DINING LOVERS

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