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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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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.

Tuna crudo with ruby grapefruit and fennel


"I ate a similar dish to this a few years ago while holidaying in Porto Palo di Menfi in Sicily," says Nigel Ward. "It was at a little family-run joint on the beach and remains one of the most memorable meals of my life. This dish was a virtue of simplicity - just three or four ingredients, at the perfect point in the season: beautiful Mediterranean tuna, bittersweet grapefruit, bitter, peppery oil, and sweet, anise-flavoured fennel."

You'll need

2 ruby grapefruit, rind finely grated, flesh segmented, catching juice, plus extra squeezed from membrane (you need 60ml) 100 ml extra-virgin olive oil 250 gm sashimi-quality tuna loin (see note) 2 fennel bulbs, shaved on a mandolin and placed in iced water, fronds reserved 3 radishes, cut into thin wedges and placed in iced water 1 tbsp salted capers, soaked in cold water for 5 minutes, then rinsed under cold running water, drained

Method

  • 01
  • Combine grapefruit rind and juice with olive oil. Slice tuna as thinly as possible and place on a platter. Season to taste and spoon on a quarter of the dressing, then refrigerate to marinate (30 minutes).
  • 02
  • To serve, scatter fennel, radish, capers and grapefruit segments over tuna. Dress salad with remaining dressing and scatter with coarsely chopped fennel fronds.

Note Tuna can be substituted with kingfish or swordfish.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Tenuta di Castellaro Bianco Pomice. 2010, Lipari.

Featured in

Mar 2015

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