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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

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As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Chicken stir-fried with holy basil and chilli

Baked beans


You'll need

330 gm dried haricot beans, soaked in cold water overnight 3 red capsicum, seeds removed, coarsely chopped 2 carrots, coarsely chopped 1 onion, coarsely chopped 75 ml olive oil 170 gm speck, finely chopped 3 garlic cloves, crushed 2 thyme sprigs 1 fresh bay leaf 400 gm canned crushed tomatoes 1 tsp smoked paprika 60 ml (¼ cup) maple syrup To serve: poached eggs and toasted sourdough

Method

  • 01
  • Drain and rinse beans in cold running water. Place in a saucepan with enough water to cover by 2cm. Bring to the boil over medium heat, reduce heat to low and simmer until just tender (30-40 minutes). Drain and transfer to 3-litre capacity ovenproof dish.
  • 02
  • Meanwhile, process capsicum, carrot and onion separately in a food processor until finely chopped.
  • 03
  • Preheat oven to 180C. Heat oil in a large saucepan over medium heat. Add carrot, onion, speck, garlic and herbs and cook until soft (7-10 minutes). Season to taste. Add capsicum and stir until soft (3-5 minutes). Add tomato, bring to a simmer and add to beans. Add 500ml water, cover with foil and bake, stirring occasionally, until beans are just tender, adding more water if beans become a little dry (2 hours). Add paprika and cook until beans are soft yet still retain their shape (25-30 minutes). Stir through maple syrup, season to taste and serve with poached eggs and sourdough toast.

“The gorgeous Riverstone Café in Bellingen makes a point of using local and organic produce, and the homemade baked beans are a real highlight. Please persuade chef Bradley Main to part with the recipe.”
Ann Bartlett, via email

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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