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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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Oysters baked with horseradish and parmesan


You'll need

250 gm salted butter, softened to room temperature 175 gm finely grated parmesan 100 gm finely grated fresh horseradish (about 3 large horseradish, see note) 24 Tasmanian Pacific oysters, freshly shucked To serve: finely chopped flat-leaf parsley and lemon wedges

Method

  • 01
  • Combine butter and 125gm parmesan in a bowl, rub in butter with your fingers. Gradually add horseradish and combine with your hands until pliable. Season to taste.
  • 02
  • Preheat oven to 230C. Top oysters with enough butter mixture to fill. Place in a deep roasting pan, scatter with remaining cheese and bake until dark golden (15-20 minutes). Scatter with parsley and serve with lemon.
Note If fresh horseradish is unavailable, substitute with 150gm jarred horseradish.

“Café Di Stasio. Hands down my favourite night out. For me it delivers every time. From the disarming service, Australia’s best martinis, the idiosyncratic waiters, the selection of art, the celebration of non-conformity, all under the Scorsese-like direction of Ronaldo Di Stasio. It may not be heaven but it’s where I want to go when I die. A dish I always order is chef Steven Rofe’s oysters baked with horseradish and parmesan. I love nibbling and sucking the shells to get the last of the cheesy crust.”
Geoff Lindsay, Pearl, Vic

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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