Healthy Eating

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Pea and ham soup

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.

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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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.

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.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Green beans and radishes


"Simple side dishes, like this quick-blanched bean dish with a lemony chimichurri, peppery radishes and a hit of texture from breadcrumbs, are key to bringing balance, acidity and a fresh approach to a meat-centric meal," says Stone.

You'll need

600 gm mixed yellow and green beans, ends trimmed 4 radishes Extra-virgin olive oil, for drizzling   Breadcrumbs 80 gm baguette, crusts trimmed 20 gm butter 1 tbsp olive oil   Chimichurri 80 ml (1/3 cup) olive oil Juice of 1 lemon 1/3 cup finely chopped flat-leaf parsley 1½ tsp Aleppo pepper 1 tsp finely chopped oregano 1 tsp finely chopped rosemary 1 tsp finely chopped sage 1 tsp finely chopped thyme

Method

  • 01
  • For breadcrumbs, cut bread into 3mm dice. Heat butter and oil in a frying pan over medium-high heat until butter foams, then add bread and stir continuously until golden brown (4-5 minutes). Drain on paper towels, season to taste and set aside.
  • 02
  • For chimichurri, combine ingredients in a bowl and season to taste.
  • 03
  • Blanch beans until just tender (2-3 minutes), drain and refresh in iced water, then drain well. Thinly shave radishes on a mandolin and crisp in iced water until ready to serve.
  • 04
  • Toss beans with chimichurri in a bowl to coat. Taste and add more salt and lemon juice if necessary. Add breadcrumbs, toss to combine, then transfer to a serving platter. Drain radishes, scatter over beans, drizzle with oil, season with freshly ground black pepper and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Sep 2016

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