Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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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.

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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.

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

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.

Walnut, maple and milk chocolate fudge


"Anyone who works in my kitchen at Flour and Stone will tell you that my track record with fudge is disastrous," says Nadine Ingram. "I have tried over and over again to make it the same as they do at the fudge shop in my husband's home town of York, with varying levels of failure. I was determined not to be beaten and refuse to make fudge using condensed milk, since there is always that niggling feeling that I'm cheating. After reading up a little about the science of fudge-making I'm thrilled to be able to share this recipe and the secrets I learnt on my arduous journey. A heatproof spatula is the best thing to use for fudge. I know it may seem more comfortable using a wooden spoon, but they have little impurities inside the wood and you may risk this crystallising your fudge. I found a lot of recipes say not to stir the sugar at all because it will crystallise but this only happens if you stir it after it has started to boil." Start this recipe a day ahead to set the fudge.

You'll need

500 ml (2 cups) each pouring cream and heavy cream (40%-45% fat) 140 ml maple syrup 2 tbsp liquid glucose 2 tbsp vanilla bean paste or scraped seeds of 2 vanilla beans 100 gm butter 1.2 kg caster sugar 300 gm couverture milk chocolate buttons or couverture chocolate, finely chopped 160 gm walnuts

Method

  • 01
  • Heat creams, maple syrup, glucose, vanilla and butter gently in a large saucepan over low heat then, when the liquid begins to boil, shower sugar into the saucepan, and stir gently and calmly until incorporated. Bring to the boil, then leave it alone and brush down sides of pan with a clean pastry brush dipped in boiling water to remove crystals. Increase heat to medium and occasionally push a heatproof rubber spatula along the bottom of the pan in a criss-cross pattern to prevent fudge catching on the bottom. Boil until mixture reaches 116C on a sugar thermometer (15-20 minutes). Remove from heat and cool for 5 minutes without stirring.
  • 02
  • Melt chocolate in a heatproof bowl placed over a saucepan of simmering water (3 minutes) and line a 20cm x 30cm slice tin with greased baking paper.
  • 03
  • Stir fudge slowly until it starts to thicken. As soon as the spatula starts to leave a trail, add chocolate and fold a few times until smooth and combined. Pour into prepared tin, press walnuts into the top and leave overnight at room temperature to set. Cut into 5cm x 3cm pieces or into bars of your desired size for friends and family to enjoy at Easter. Fudge will keep stored in an airtight container for 2 weeks.

At A Glance

  • Serves 40 people
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At A Glance

  • Serves 40 people

Featured in

Apr 2015

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