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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.

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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Five-grain porridge with rhubarb and apple


"This recipe is gluten- and dairy-free - for each naughty breakfast we put on we try to put on something good for you too," says Jemma Whiteman. If rhubarb isn't available, you can use apple purée instead.

You'll need

110 gm (½ cup) dried sorghum (see note) 100 gm (½ cup) dried buckwheat kernels 80 gm (½ cup) sunflower seeds 200 gm (1 cup) dried millet 45 gm (¼ cup) pepitas To serve: brown sugar or honey   Rhubarb and apple 100 gm caster sugar 400 gm rhubarb (about 1 bunch), trimmed, trimmings reserved 2 Granny Smith apples, peeled and diced, plus extra, julienned, to serve

Method

  • 01
  • For rhubarb and apple, bring sugar and 400ml water to the boil in a saucepan over high heat to dissolve sugar. Remove fibrous peel (reserve) from half the rhubarb, cut into 1cm lengths, add to sugar syrup with apple, bring to just under the boil, then remove from heat and cool. Reserve 280ml liquid and set aside fruit in remaining liquid.
  • 02
  • Bring a large saucepan of water to the boil, add sorghum and cook until just tender (25-35 minutes). Add buckwheat and cook for 3 minutes, then add sunflower seeds and cook until buckwheat and seeds are tender (2 minutes). Strain, reserving water, and set aside to cool.
  • 03
  • Cook millet in 1.25 litres water in a separate saucepan over medium-high heat, stirring occasionally, until millet breaks down and is porridge consistency (20-25 minutes). Keep warm.
  • 04
  • Preheat oven to 180C. Scatter pepitas over a baking tray in a single layer and roast until golden (5-7 minutes), then set aside.
  • 05
  • Coarsely chop remaining rhubarb and place in a saucepan with reserved trimmings and peel. Cover with reserved liquid from poached fruit and simmer over medium-high heat until rhubarb breaks down (5-10 minutes). Purée rhubarb with a hand-held blender or in a blender until smooth.
  • 06
  • Add grains, seeds and a large pinch of salt to millet porridge, stir to combine, then add rhubarb purée and enough reserved grain liquid to thin (about 125ml, or to your desired consistency), and simmer, stirring continuously, over medium heat to warm through (4-6 minutes). Serve warm topped with pepitas, rhubarb and apple, and julienned apple, with brown sugar or honey to taste.

Note Sorghum is available from health-food shops and Asian grocers.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A delicious and subtle Earl Grey tea from Sydney’s artisan Tippity tea company.

Featured in

Aug 2014

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