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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.

Pea and ham soup

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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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Hot 100 2017: food trends

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Feta and greens gozleme

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.

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.

Pollo Milanesa torta


You'll need

3 tsp cumin seeds 150 gm soft white sourdough breadcrumbs 1 cup (loosely packed) flat-leaf parsley, coarsely chopped 2 tsp chilli powder 1 garlic clove, finely chopped 2 chicken breasts, halved diagonally 2 eggs, lightly beaten 80 ml (1/3 cup) olive oil 4 soft white bread rolls To serve: mayonnaise, baby gem lettuce, feta, sliced jalapeños (optional) and lime wedges   Tomato, lime and avocado salsa 3 vine-ripened tomatoes, seeds removed, coarsely chopped avocados, coarsely chopped Juice of 3 limes ½ cup (firmly packed) coriander, coarsely chopped ½ Spanish onion, finely chopped

Method

  • 01
  • Preheat oven to 170C. Dry-roast cumin seeds (20 seconds). Crush in a mortar and pestle, transfer to a bowl, add breadcrumbs, parsley, chilli and garlic, season to taste, toss to combine.
  • 02
  • Pound chicken pieces between 2 pieces of baking paper with a meat mallet to 5mm thick. Dip chicken in eggwash, dip in breadcrumb mixture, pressing to coat evenly, then repeat so chicken has two layers of breadcrumbs.
  • 03
  • Heat half the oil in a frying pan over medium-high heat, add half the chicken and cook, turning occasionally, until golden and cooked through (2-2½ minutes each side). Drain on absorbent paper, wipe pan clean and repeat with remaining oil and chicken.
  • 04
  • Meanwhile, for tomato, lime and avocado salsa, combine ingredients and season to taste.
  • 05
  • Warm bread rolls in oven (2-4 minutes), halve, then spread one half with mayonnaise and top with lettuce, chicken, salsa, feta and jalapeño. Sandwich halves together and serve with lime wedges.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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