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Pea and ham soup

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.

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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Bread and butter pudding

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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.

Coffee culture: A history

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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.

Prawn and tomato gnocchetti Sardi


This pasta dish is cooked in the style of risotto, with stock added slowly as liquid is absorbed. The starch from the pasta creates a thick broth, perfect for dipping crusty bread. You could use any short pasta you have handy in place of the gnocchetti Sardi, which is available from select delicatessens.

You'll need

18 medium green prawns, peeled and cleaned, heads and shells reserved 1 fennel bulb, thinly sliced, fronds and trimmings reserved separately 60 ml (¼ cup) olive oil 1 Spanish onion, thinly sliced 2 garlic cloves, finely chopped 500 gm dried gnocchetti Sardi 250 ml (1 cup) tomato passata 200 ml dry white wine 200 gm mixed small tomatoes, halved Finely grated rind and juice of 1 lemon, or to taste To serve: lemon wedges   Prawn stock 2 ripe Roma tomatoes, coarsely chopped 2 celery stalks, coarsely chopped 1 onion, coarsely chopped 1 garlic head, halved horizontally 250 ml dry white wine

Method

  • 01
  • For prawn stock, combine ingredients, reserved prawn heads and shells and reserved fennel trimmings in a large saucepan with 1.75 litres cold water. Bring to the simmer over medium-high heat and skim occasionally until well-flavoured (40-45 minutes). Strain 1.5 litres into a clean pan (discard solids) and return to medium heat (remaining stock will keep frozen for 1 month).
  • 02
  • Heat oil in a large casserole over medium-high heat, add fennel bulb, onion and garlic and sauté until tender (3-4 minutes). Add pasta, stir to coat in oil, then add tomato passata, wine, tomato and 250ml prawn stock and stir frequently until liquid is absorbed (5-6 minutes). Add enough stock to cover, stirring frequently until liquid is absorbed before adding more, until pasta is al dente and liquid thickens to a brothy sauce (30-35 minutes; there may be a little stock remaining). Add prawns, stir until just cooked through (2-3 minutes), remove from heat. Stir in lemon rind and juice, scatter with reserved fennel fronds and serve hot with lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2010

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