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Pea and ham soup

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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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Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Poached apple with sweetened goat’s curd and bay leaf


"Living in the Apple Isle and coming into apple season, how could I not represent?" says Moyle. "A local apiarist, Miellerie Honey, and an incredible goat cheese producer, Tongola, provide us with the heroes of the dish - it's generally just a case of not messing it up in order to show the quality. I love lady in the snow apples, but you can use any tart apple."

You'll need

10 fresh bay leaves 200 gm honey 10 lemon verbena leaves (optional) 6 tart apples, such as lady of the snow or Granny Smith, peeled and cored   Sweetened goat’s curd 250 gm goat’s curd 100 ml goat’s milk

Method

  • 01
  • Dry bay leaves on baking paper in the microwave at 50 per cent power for 18 minutes, or preheat oven to 120C, place bay leaves on a tray lined with baking paper and bake until dried (15 minutes). Grind to a powder in a spice grinder or mortar and pestle.
  • 02
  • Increase oven to 180C. Bring honey and 200ml water to the boil in a saucepan over medium-high heat, add lemon verbena leaves and set aside to infuse (10-15 minutes).
  • 03
  • Place apples in a roasting pan large enough to fit them snugly in a single layer, pour over honey water, cover closely with a sheet of baking paper and bake until just tender (20-25 minutes), then cool apples in poaching liquid (3 hours).
  • 04
  • Whisk goat’s curd and milk with 80ml poaching liquid and serve alongside apples with a little poaching liquid and a dusting of bay leaf powder.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Grappa. Lidia Levi Grappa Gentile Alla Camomilla.

Featured in

May 2015

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