Healthy Eating

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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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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.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

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.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Pork spiedini with anchovy sauce


"This dish is so simple, yet served on the sprigs, it's an experience in itself," says Choy. "Most Italians gorge themselves on antipasto and pasta, so the secondi is often just a little piece of meat, char-grilled over vine cuttings or the offcuts of the bay hedge. We do ours here with pork neck (such an underrated cut of meat), anchovy, rosemary and bay - a combination of the fruits of the garden, the farm and the sea."

You'll need

16 thick rosemary stems (see note) 1.6 kg pork neck, diced into 4cm-5cm cubes 3 baby fennel bulbs, cut into wedges 32 fresh bay leaves For drizzling: olive oil   Anchovy sauce 2 tbsp rosemary (reserved from rosemary skewers) Juice of 2 lemons ½ garlic clove, finely chopped 10 anchovy fillets 80 ml (1/3 cup) olive oil

Method

  • 01
  • Strip rosemary off stems (reserve for sauce; see note) leaving leaves at the tips. Sharpen the other end of each to a point with a knife. Set skewers aside.
  • 02
  • For anchovy sauce, finely chop 2 tbsp reserved rosemary, place in a mortar with 1 tbsp lemon juice and pound to a coarse paste. Add garlic and anchovies and continue to pound to a thick smooth paste, then gradually add olive oil and remaining lemon juice and set aside for flavours to meld (1 hour).
  • 03
  • Blanch fennel in salted boiling water (3 minutes). Refresh in iced water and drain.
  • 04
  • Heat a barbecue or char-grill pan over high heat. Skewer pork, fennel and bay leaves onto the rosemary branches, alternating as you go, then season to taste, drizzle with olive oil and grill, turning occasionally, until golden brown and pork is cooked medium (3-5 minutes each side). Transfer to a tray to rest (5 minutes), then serve with anchovy sauce spooned on top.

Note Use woody stems from an older rosemary bush so they're sturdy enough. You can dry leftover rosemary leaves in a low oven and they will keep in an airtight container for a month.


At A Glance

  • Serves 6 - 8 people
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2017 Restaurant Guide

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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Sagra Sangiovese in Purezza. 2014, Geographe, WA.

Featured in

Mar 2015

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