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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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Bread and butter pudding

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Bali's new wave of restaurants, hotels and bars

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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.

Fish House Punch


An 18th-century classic that packs a wallop. Dilute with black tea as per tradition. It's best prepared at least a couple of hours ahead of serving.

You'll need

220 gm (1 cup) white sugar 8 lemons, juice only 1 750ml bottle of Inner Circle or other dark rum 400 ml Rémy Martin or other Cognac 100 ml peach brandy To garnish: lemon slices To serve: cold black tea or soda

Method

  • 01
  • Combine sugar, lemon juice and 3 cups water in a saucepan and stir over low heat until sugar dissolves. Mix with spirits and chill.
  • 02
  • To serve, pour punch into a jug or punch bowl, garnish with lemon slices and offer cold black tea or soda water to taste.

Drink tips
Punches and cups, like any other cocktails, need to be made to taste. Fruits vary in sweetness, different brands of spirit have differing qualities and you may prefer your drinks sweeter, drier or stronger than we do as the situation demands. Treat this recipe as a guide, and bear in mind that as a rough rule, classic cocktails are typically made to a ratio of three parts strong drink to two parts acid, one part sweetness. Fresh lemon and lime juice, bitters and sugar syrup are good to keep on hand for last-minute adjustments. Keeping things cold is also essential. We've made large ice-cubes using cut-down clean milk and juice cartons. They work admirably and look pretty cool to boot. Get mixing.

At A Glance

  • Serves 6 people
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Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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At A Glance

  • Serves 6 people

Featured in

Nov 2007

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