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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 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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

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.

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.

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.

Gâteau Basque (Pastel Vasco)

In the Basque country, this cake can be found with either cherries (or cherry jam) or pastry cream, but rarely both. But what the heck - the more the merrier. Add a good splash of sherry to top it all off, if you like.

You'll need

275 gm butter, softened, plus extra for greasing 330 gm (1½ cups) raw caster sugar 3 eggs, at room temperature 335 gm (2¼ cups) plain flour, sieved, plus extra for dusting 90 gm (¾ cup) finely ground almonds 1½ tsp baking powder 1 vanilla bean, scraped seeds only ½ lemon, finely grated rind only For brushing: eggwash For dusting: pure icing sugar To serve: preserved cherries in syrup or fresh cherries poached in light syrup   Pastry cream 6 egg yolks 200 gm caster sugar 60 gm plain flour, sieved 625 ml (2½ cups) milk 1 vanilla bean, seeds scraped


  • 01
  • Beat butter and raw caster sugar in an electric mixer fitted with a paddle attachment until pale and creamy (2-4 minutes). Add eggs one at a time, beating between each addition to incorporate. Add flour, almonds, baking powder, vanilla, lemon rind and a pinch of salt and mix until a dough forms. Divide dough in half, form each half into a disc, wrap in plastic wrap and refrigerate to rest until firm (2-3 hours).
  • 02
  • Meanwhile, preheat oven to 180C. For pastry cream, whisk yolks and sugar in a heatproof bowl until pale. Add flour and whisk to combine. Meanwhile, bring milk and vanilla just to the boil in a saucepan over medium heat. Pour half the milk mixture over egg mixture and whisk to combine, then add remaining milk mixture and stir to combine. Return to pan and whisk continuously over high heat until cream is thick and bubbling (6-8 minutes), then remove from heat. Transfer to a bowl, remove vanilla bean (discard), cover directly with plastic wrap and cool to room temperature (20-30 minutes).
  • 03
  • Working quickly as pastry will soften, roll one dough disc on a lightly floured surface to a 30cm-diameter circle and line a buttered and floured 24cm-diameter cake tin, so the pastry comes up the sides. Spread pastry cream evenly over base. Roll remaining dough on a lightly floured surface to a 22cm-diameter circle and place on top of pastry cream. Pinch edges of pastry to seal and trim excess. Brush with eggwash and bake until deep golden (40-50 minutes). Cool on a wire rack for 1 hour, then carefully turn cake out and cool, glazed side up, on wire rack for pastry cream to firm (1-2 hours). Dust with icing sugar and serve with preserved cherries.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Moscatel sherry.

Featured in

Oct 2009

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