Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Pea and ham soup

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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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.

Prego rolls


"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

You'll need

To taste: grassy-flavoured olive oil ¼ cup (loosely packed) mint ¼ cup (loosely packed) flat-leaf parsley 2 tsp rosemary ½ Spanish onion, thinly sliced To serve: chakalaka (see recipe)   Prego 60 ml (¼ cup) olive oil 2½ tbsp jarred kalamata olive brine (optional) 40 ml red wine 1 tbsp tomato sauce 1 tbsp coarsely chopped flat-leaf parsley 2 birdseye chillies, finely chopped 1 garlic clove, finely chopped 1 fresh bay leaf, coarsely torn 1 tsp dried oregano 400 gm trimmed beef rump, cut into 100gm steaks, then butterflied to very thin steaks   Pocket bread 250 gm (1 2/3 cup) self-raising flour, plus extra for dusting 2 tsp baking powder 250 gm natural yoghurt

Method

  • 01
  • For prego marinade, combine ingredients except beef in a bowl, add beef, toss to coat then refrigerate to marinate (6-8 hours). Remove beef from marinade, strain marinade into a saucepan (discard solids) and boil until reduced by about half and the sauce coats the back of a spoon (3-5 minutes). Add a little grassy olive oil to taste and whisk to combine.
  • 02
  • Light a hardwood or charcoal barbecue and burn it down to embers (about 1 hour for wood, 30-40 minutes for charcoal).
  • 03
  • For pocket bread, pulse ingredients in a food processor until a dough forms. Tip out onto a lightly floured surface and knead briefly until smooth, then divide into 6 pieces (see note). Roll out each piece to about 20cm in diameter, dusting the rolling pin with flour to stop dough sticking, then stack between sheets of baking paper.
  • 04
  • Grill dough until puffed, golden and charred (1-2 minutes each side). Before serving, halve bread, then separate layers with a knife to create pockets.
  • 05
  • Grill beef over high heat until charred, but rare and tender (1-2 minutes each side). Transfer to a bowl with herbs and onion, and toss to combine.
  • 06
  • To serve, fill bread pockets with beef mixture, a slathering of sauce and chakalaka. Halve the pockets for smaller portions.

Note You only need two bread pockets to serve 4, but you can freeze the remainder for later use.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Ochota Barrels “A Sense of Compression” grenache.

Featured in

Jan 2016

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