Healthy Eating

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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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Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

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.

Drunken prawn salad


You'll need

500 gm medium green prawns, peeled, intestinal tracts removed, tails intact 250 ml (1 cup) Shaoxing wine 1 tsp finely shredded ginger 100 gm bean thread (mung bean) noodles 2 tbsp light soy sauce ¼ tsp sesame oil 2 green onions, cut into julienne ½ cup radish cress sprigs ½ cup baby coriander sprigs 50 gm fresh wood ear fungi, torn into small pieces

Method

  • 01
  • Combine prawns, Shaoxing wine and ginger in a non-reactive container, cover and refrigerate for 2 hours to marinate.
  • 02
  • Place noodles in a bowl, cover with boiling water and stand for 3-5 minutes or until cooked. Drain, refresh in cold water and set aside.
  • 03
  • Remove prawns from marinade, pour marinade into a saucepan, bring to the boil, reduce heat to low, add prawns, cover and simmer, turning occasionally, for 2-3 minutes or until prawns are just cooked through, then transfer to a bowl. Remove pan from heat and stand for 2 minutes to separate impurities, then, using a small ladle, remove ¼ cup of clear liquid from surface and discard remaining mixture. Combine reserved cooking liquid with soy sauce and sesame oil in small bowl.
  • 04
  • Using kitchen scissors, cut noodles in half and add to prawns, drizzle with a little dressing, toss to coat, add remaining ingredients and toss gently to combine. Divide among plates and serve immediately with extra dressing in a jug to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Bottle-aged Hunter semillon.

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