Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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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.

Bread and butter pudding

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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.

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.

German cherry streusel


"This is a very simple cake to whip up at short notice, and it's nice to eat warm with a dollop of cream," says Brigitte Hafner. "I find European brands of morello cherries best because they're not overly sweet. It's also really delicious if you substitute fresh plums when they're in season - Angelina Burdett plums being the best, I find."

You'll need

680 gm jarred pitted morello cherries, strained, juice and cherries reserved separately 60 gm caster sugar 30 gm cornflour   Streusel 150 gm (1 cup) plain flour 100 gm caster sugar 100 gm chilled butter Finely grated rind of 1 lemon   Cinnamon sugar 1½ tbsp caster sugar ½ tsp ground cinnamon   Sweet pastry 250 gm (1 1/3 cups) self-raising flour 150 gm chilled butter, coarsely chopped 75 gm caster sugar 1 egg, lightly whisked 1 tsp vanilla bean paste

Method

  • 01
  • Preheat oven to 170C. Place cherry juice, sugar and cornflour in a saucepan over medium-high heat and bring to the boil, stirring continuously, then whisk until mixture thickens (2-3 minutes). Stir in cherries, remove from heat, cover tightly with plastic wrap and set aside to cool.
  • 02
  • For streusel, process ingredients in a food processor until coarse breadcrumbs form. Transfer to a bowl, bring mixture together with fingers to form large lumps about the size of your thumbnail, then set aside.
  • 03
  • For cinnamon sugar, combine ingredients in a bowl and set aside.
  • 04
  • For sweet pastry, process flour, butter, sugar and a pinch of salt in a food processor until the mixture resembles coarse breadcrumbs. With the processor running, add egg and vanilla, process until the dough just starts to come together, turn onto a lightly floured surface, knead until smooth and roll out to fit the base of a 20cm x 30cm slice tin lined with baking paper. Top with cherry mixture then streusel and bake until golden (40 minutes). Dust with cinnamon sugar and serve.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Sweet fizzy pink Brachetto.

Featured in

Jul 2013

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