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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.

Buffalo mozzarella with nectarine, witlof and Champagne dressing


You'll need

4 (200gm each) buffalo mozzarella 2 nectarines, stones removed, cut into wedges 1 bulb of fennel, thinly sliced widthways, fronds reserved for garnish 2 each of red and white witlof, leaves separated   Fennel and Champagne vinaigrette 160 ml extra-virgin olive oil 80 ml (1/3 cup) Champagne vinegar (see note) 1 tsp fennel seeds, toasted

Method

  • 01
  • For fennel and Champagne vinaigrette, combine ingredients in a small bowl and season to taste with sea salt and freshly ground black pepper. Set aside.
  • 02
  • Tear mozzarella into large pieces, place in a bowl with remaining ingredients, toss gently to combine and season to taste. Arrange on plates, drizzle over dressing, scatter with fennel fronds and serve.
Note Reims Champagne Vinegar is available from select delicatessens. Substitute with aged white wine vinegar.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 4 people

Drink Suggestion

Prosecco.

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