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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"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 firstname.lastname@example.org 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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A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.
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“The bistecca Fiorentina is one of the most supreme physical pleasures in this earthly life. This dish cannot be improved upon nor modernised because it is perfect as is.” Glowing words from Dario Cecchini, the Chianti butcher with a reputation as Italy’s best. This man knows his steak, and with hands almost as large as the dinosaur-sized T-bone he raves about, who are we to argue?
A piece of meat this size is not for the faint-hearted. Nor is it to be consumed solo; even our smaller-than-average version will happily serve two. Italian supermarkets stock this steak at 5cm thick, but such thick cuts aren’t readily available ’round these parts, so ask your butcher to cut it for you, and, while you’re at it, ask for dry-aged. Traditionally, this dish features beef from massive Chianina cattle. Their sheer size means a T-bone can easily exceed 1kg yet still be tender and flavourful.
Make sure you take the meat out of the refrigerator several hours before you plan to start cooking to bring it to room temperature. Bistecca Fiorentina is traditionally cooked over hot coals from red or evergreen oak that have burnt past their hottest point, but a char-grill will suffice. Cook all sides, including the bone side, and rest it in a warm place for at least half the cooking time. While we agree with Cecchini on most procedural points, when it comes to seasoning we must demur. He forbids “salt or other seasoning that would offend this culinary alchemy”, but in our book it’s all about the seasoning – before and after cooking. Cecchini suggests a glass of Chianti in hand during cooking “for courage and inspiration”, and on this we must agree.
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