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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.

How to prepare sea urchin at home

I love sea urchin in restaurants, but I'm a bit daunted by the idea of preparing them at home. Is there much to it?

Winter and spring are peak season for sea urchin roe, and most urchin roe is processed at sea (or on a wharf) by the divers who collect them from the sea floor in the subtidal zone along the coastline. But while the small balsa or plastic tubs found in better fishmarkets are convenient, there are few better culinary experiences than freshly shucked urchin roe. Opening up an urchin is not as challenging as it may seem. You can either snip carefully around the tip, a bit like you would if you were taking the top off a boiled egg, or simply chop it down the middle. Either way, the aim is to remove the five fingers of roe from the body sac, wash them briefly under cold salt water and remove the thin black membrane covering the roes. For me, freshly shucked roe sandwiched between slices of soft white bread, smothered in good butter with a grind of pepper and a squeeze of lemon is about as good as a post-snorkle snack can get.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au.

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Bacon Week 2017
19.06.2017
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25.05.2017
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