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.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Pea and ham soup

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.

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.

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.

New Indian restaurant breaks new ground in breakfast and lunch

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

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Turkey sandwiches


You'll need

2 vine-ripened tomatoes, thickly sliced crossways ½ small clove of garlic, finely chopped 2 tsp thyme leaves 2 tsp extra-virgin olive oil 1 tsp red wine vinegar 1 tbsp olive oil 4 rashers of rindless short-cut bacon 4 slices of sourdough bread To top: inner leaves of half a baby cos, washed 200 gm shredded roast turkey (preferably leg meat)   Mayonnaise 2 egg yolks 2 tsp Dijon mustard 1 tbsp white wine vinegar 200 ml olive oil

Method

  • 01
  • For mayonnaise, pulse egg yolks, mustard and vinegar in a food processor until combined, then, with motor running, add oil in a thin, steady stream until emulsified and thick and season to taste with sea salt and freshly ground white pepper. Makes 1 cup. Mayonnaise will keep refrigerated for up to 2 weeks.
  • 02
  • Preheat oven to 160C. Place tomato, cut-side up on a small baking paper-lined oven tray. Combine garlic, thyme, extra-virgin olive oil and vinegar in a small bowl, season to taste with sea salt, freshly ground black pepper and a pinch of sugar, then spoon over tomatoes. Cook for 45 minutes or until semi-roasted, then cool.
  • 03
  • Meanwhile, heat olive oil in a frying pan over medium-high heat, add bacon and cook for 2-3 minutes on each side or until golden and cooked to your liking. Drain on absorbent paper.
  • 04
  • To assemble, place 2 pieces of bread on a clean work surface, spread each with some mayonnaise, top with lettuce, roast tomato, bacon and turkey, then sandwich with remaining bread and serve immediately.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Rosé Champagne.

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