Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Pea and ham soup

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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Bali's new wave of restaurants, hotels and bars

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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.

Torrone


You'll need

440 gm (2 cups) caster sugar 350 gm (1 cup) liquid glucose 125 gm honey 2 eggwhites 1 tsp vanilla extract 80 gm peeled pistachios 50 gm finely chopped cedro (see note) 2 limes, finely grated rind only 3 sheets of confectioner’s rice paper (see note)

Method

  • 01
  • In a large heavy-based saucepan, stir sugar, glucose and honey over low heat until sugar dissolves. Increase heat to high and cook until mixture reaches 130C on a sugar thermometer.
  • 02
  • Meanwhile, using an electric mixer, whisk eggwhites to firm peaks, then slowly pour in half the syrup, whisk to combine, add vanilla and continue whisking on low speed. Meanwhile, return remaining syrup to heat and continue cooking until mixture reaches 154C on a sugar thermometer. Slowly add to eggwhite mixture and whisk until thick and glossy. Stir through pistachios, cedro and lime rind.
  • 03
  • Meanwhile, line the base of an 18cm-square cake pan with rice paper, trimming to fit. Working quickly, spoon over torrone mixture, smooth top and cover with rice paper. Allow to cool, turn out and cut into square pieces. Torrone will keep in an airtight container for up to 3 weeks.
Note Cedro is available from Simon Johnson and David Jones Food Halls. Confectioner’s rice paper is available from health food stores and select delicatessens.

At A Glance

  • Serves 36 people
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At A Glance

  • Serves 36 people

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