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Pea and ham soup

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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Victor Churchill turns five

Anthony Puharich of Victor Churchill

Anthony Puharich of Victor Churchill

Victor Churchill is turning five and to celebrate, the boutique butcher will host a series of special events throughout September as a way of saying thanks to its customers. Expect the likes of in-store tastings, cooking demonstrations, and even glasses of Champagne on arrival.

"We've resisted the idea of having just a party," says Anthony Puharich, owner and CEO of the butchery and its parent company, Vic's Meat, "in favour of doing something more meaningful.

"Victor Churchill is the most significant thing that myself and our family have ever done," he says. "When you do something that is hugely ambitious and it pays off and is supported, it's an immensely satisfying feeling."

The hot-ticket items of the month will be the on-site dinners, for 18 guests only, by five of Sydney's best-regarded chefs: Matt Moran (Friday, 5 September), Luke Mangan (Thursday 11 September), Neil Perry (Tuesday 16 September), Peter Gilmore (Thursday 18 September), and Ross Lusted (Thursday 25 September).

Puharich is also announcing plans to renovate the premises - more a major upgrade than a facelift. The team is set to take over the space upstairs, with a view to opening a new concept in 2016. The first floor will be transformed into an eat-in bar serving many of Victor Churchill's cured meats, terrines and desserts.

The cooking and butchery classes that it currently offers will also be held in a dedicated area in the new upstairs space. The hugely popular rôtisserie, meanwhile, will undergo an expansion, as will the range of cured meats, desserts and pastries, which will also be given a new area of their own.

And the butchery's renovation is not the only project that Puharich and his team are taking on. Vic's Meat is opening a retail outlet in the Sydney Fish Market, offering a range of fresh meats and products smoked on-site, set to be up and running by late September. "The core component of what we're doing at the fish market is retailing great-quality Australian meat at a competitive price, but in a natural, market environment," he says. "The range will be incredible, with everything from staples through to wild meats, highly marbled cuts and paleo-friendly grass-fed produce. There will also be a meat 'candy bar' packed full of snack-size salumi and biltong."

Until then, though, we're just looking forward to seeing the flagship turn five - and Puharich is, too. "We'd like to think Victor Churchill continues to be a beacon of hope for the art of butchery and butchers who struggle to compete against supermarkets," he says, "and for it to still mean what it does five years on - that's an important milestone."

Tickets for the dinners cost from $350 per person and are available via ballot. Victor Churchill, 132 Queen St, Woollahra, NSW, (02) 9328 0402

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