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.

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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.

Brown sugar brioche with peaches and ice-cream


Store-bought brioche is taken to the next level in this simple dessert - it would also work well with leftover panettone. We've used pistachio ice-cream here, but opt for whatever flavour takes your fancy.

You'll need

200 gm softened butter 100 gm each honey and brown sugar 1 tsp vanilla bean paste Finely grated rind and juice of 1 orange 8 thick slices store-bought brioche To serve: store-bought pistachio ice-cream, thinly sliced peaches, and slivered pistachio nuts

Method

  • 01
  • Preheat oven to 160C. Mix butter, honey, brown sugar, vanilla, orange rind and a pinch of salt in a bowl until smooth and combined, then spread thickly on both sides of brioche slices (you won’t need it all). Heat a large frying pan over medium-high heat, add half the brioche slices and cook until browned and caramelised (1-2 minutes), turn and cook other side, then transfer to a baking tray lined with baking paper. Repeat with remaining brioche slices and keep warm in oven. Add remaining butter mixture to pan and simmer until caramelised, then carefully add orange juice and swirl to combine. Remove from heat. Pile caramelised brioche onto serving plates, top with scoops of ice-cream and sliced peaches, drizzle with pan caramel, scatter with pistachios and serve straightaway.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2015

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