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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.

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Canchánchara


This Cuban classic, a favourite at Melbourne's Der Raum, has been given a new lease of life at the site's "rum brothel" reincarnation, Bar Económico. If cachaça and aguardiente prove elusive, Matthew Bax suggests substituting them with a rum such as 10 Cane.

You'll need

½ lime 60 ml cachaça or aguardiente 30 ml honey and lemongrass water (see note) To garnish: peeled lemongrass

Method

  • 01
  • Muddle lime in a highball glass, then add crushed ice to fill to three-quarters. Add cachaça and honey and lemongrass water, stir to combine, then add more crushed ice to fill. Garnish with lemongrass stalks and serve.

Note To make honey and lemongrass water, stir ½ cup honey, ½ cup water and the finely chopped tender inner part of a lemongrass stalk in a saucepan over medium-high heat until the honey dissolves. For best results, refrigerate it for a day or two to infuse before straining.


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Jan 2014

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