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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?

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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Italian pear and polenta torte


"This lovely cake comes from the region of Piedmont, and it's one of my all-time favourites," says Brigitte Hafner. "It's a little bit of work, so I usually make it for special occasions. The colour of the red wine-tinged pears against the yellow polenta is beautiful. Try to get a fine polenta if you can, because it'll make handling of the pastry easier." The poaching liquid makes an excellent syrup. Simply reduce the liquid in a saucepan over high heat to a thick syrupy consistency, drizzle it over the torte and serve with whipped cream.

You'll need

500 ml red wine, such as Chianti 165 gm (¾ cup) caster sugar 3 cloves 1 cinnamon quill 1 vanilla bean, split 2 strips of thinly peeled orange rind 4 beurre Bosc pears 1 egg yolk, mixed with 1 tsp water, for eggwash   Polenta pastry 200 gm butter, coarsely chopped 200 gm (1 1/3 cups) plain flour 100 gm caster sugar 100 gm fine polenta Finely grated rind of ½ lemon 3 egg yolks

Method

  • 01
  • For polenta pastry, process butter, flour, sugar, polenta, lemon rind and a pinch of salt in a food processor until combined. Add yolks and process until mixture just comes together. Turn onto a lightly floured surface, knead until smooth, wrap in plastic wrap and refrigerate to chill (1 hour).
  • 02
  • Place wine, sugar, spices and orange rind in a saucepan and bring to the boil. Reduce heat to low and simmer for 15 minutes. Peel, core and quarter pears, then add to wine mixture and simmer gently until just soft (10-15 minutes). Remove from heat and set aside to cool. Drain pears (keep poaching liquid for another use) and set aside.
  • 03
  • Preheat oven to 170C. Roll out two-thirds of the pastry to 7mm-thick, line a greased 24cm pie dish and arrange drained pears in base. Roll out remaining pastry, roll over a rolling pin and lift pastry over pears. Press edges together with your fingers to seal, brush with eggwash and bake until golden (35-40 minutes). Set aside to cool to room temperature and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Sweet moscato.

Featured in

Jul 2013

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