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The most spectacular waterways in the world

Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.

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Chicken sandwiches

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Overnight pork shoulder with fennel

There's something super-comforting about cooking overnight - you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower puree would also be a welcome addition.

Anzac biscuits

A classic recipe everyone should have in their repertoire.

Sopa de ajo (Garlic soup)


This soup, a simple classic based on a recipe from Moro: The Cookbook, is what Spanish food is all about - earthy, hearty and delicious.

You'll need

60 ml (¼ cup) olive oil, plus extra for drizzling 4 garlic heads, broken into cloves, unpeeled 1 dried chorizo (about 100gm), finely chopped 1 tsp thyme leaves 1 litre (4 cups) chicken stock ½ tsp smoked sweet paprika 4 eggs 4 thick slices ciabatta or sourdough bread

Method

  • 01
  • Heat oil in a saucepan over low heat, add garlic and stir occasionally until skins are golden (15-20 minutes). Cool, squeeze garlic cloves from skins (discard skins) and set aside.
  • 02
  • Meanwhile, add chorizo to pan, sauté over medium heat until crisp (2-3 minutes). Add thyme and cook until fragrant (1 minute), then add stock, paprika and reserved garlic. Bring to a simmer, then season to taste. Just before serving, crack eggs into soup and poach until just set (3-4 minutes).
  • 03
  • Meanwhile, preheat a char-grill pan over high heat. Brush bread with oil, char-grill until crisp (1-2 minutes each side). Ladle soup into bowls and serve hot with char-grilled bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2009

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