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.

Pea and ham soup

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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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

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.

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Barbecued prawns with pico de gallo


Adding a little ground coriander to the prawns gives them a deliciously spicy note when they're grilled on the barbecue. Pico de gallo, a Mexican condiment translating as "rooster's beak", is a type of spicy salsa. It adds a fresh finish to the dish, and is the perfect addition to any barbecued seafood.

You'll need

24 large green king prawns (about 1.6kg) 2 tbsp olive oil 1 garlic clove, finely chopped 2 tsp ground coriander   Pico de gallo 185 ml (¾ cup) extra-virgin olive oil 3 green habanero chillies, or other hot green chilli, seeds removed, finely chopped 2 spring onions, white part only, finely chopped 2 small garlic cloves, finely chopped 1 tsp white wine vinegar ¼ tsp each ground cumin and coriander 2 vine-ripened tomatoes, seeds removed, diced

Method

  • 01
  • Cut along the back of each prawn to open it up and butterfly, transfer to a tray. Combine oil, garlic and ground coriander in a small bowl, brush over prawns and refrigerate until required.
  • 02
  • Meanwhile, for pico de gallo, combine all ingredients in a bowl, season to taste and set aside.
  • 03
  • Heat a char-grill pan or barbecue to high heat. Grill prawns in batches until charred and just cooked, turning once (1-2 minutes each side). Transfer to a bowl and serve with pico di gallo.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fruity rosé.

Featured in

Dec 2009

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