Healthy Eating

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Pea and ham soup

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.

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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.

Ham hock soup

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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.

Paper Bag Mango and Pineapple Swizzle


You'll need

15 ml lemon juice 30 ml vodka 30 ml mango purée (see note) 15 ml orgeat or almond syrup 60 ml (¼ cup) pineapple juice

Method

  • 01
  • Fill a tumbler with crushed ice and add ingredients.
  • 02
  • Swizzle with a swizzle stick for 20 seconds.
  • 03
  • Add a straw, place glass into a paper bag and cinch top of bag around straw.
Note For mango purée, process 2 mango cheeks in a blender. Freeze any excess purée.

“This is totally summer in a bag, so to speak: early afternoon, with a long, lazy night ahead, poolside. Swizzles are originally from the West Indies. They used to swizzle the crushed ice with a four-pronged wooden spoon to frost the outside of the glass to keep their drinks cool, and that spoon evolved into the swizzle sticks we know today.” - Jason Crawley

At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

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