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.

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Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bacon-wilted greens


The salad greens in this recipe can be changed but they must be sturdy leaves that will take some heat from the warm dressing without collapsing into mush. This is why any of the chicories work best, with dandelion being the green of choice for the French.

You'll need

1 frisée, base trimmed and discarded, leaves washed 1 radicchio, leaves separated and washed 150 gm speck, cut into 1cm pieces 2 tbsp red wine vinegar 1 tsp brown sugar

Method

  • 01
  • Arrange frisée and radicchio leaves in a serving bowl. Place speck in a small frying pan and stir over medium heat until fat renders and speck is crisp (4-5 minutes). Remove from heat, add vinegar and brown sugar, season to taste, spoon over salad leaves and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2009

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