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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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It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Pea and ham soup

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

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.

Barbecue prawns


Prawns with a tangy tomato-based barbecue sauce are an undeniably good combination, as is the remaining sauce slathered over beef or pork.

You'll need

400 gm canned peeled tomatoes 75 gm (1/3 cup) brown sugar 60 ml (¼ cup) cider vinegar 2 tbsp Worcestershire sauce 1 tbsp Dijon mustard 3 garlic cloves, finely chopped 2 tsp each ground coriander and ground cumin ½ tsp each ground cinnamon, ground fennel and sweet paprika ¼ tsp ground cloves and ground chilli 80 gm butter, coarsely chopped 2 kg uncooked large prawns (about 20), split lengthways, tails intact, deveined, heads discarded For brushing: olive oil 2 tbsp finely chopped chives

Method

  • 01
  • Pulse canned tomato in a food processor until coarsely chopped. Transfer to a large saucepan over medium-high heat, add sugar, vinegar, Worcestershire sauce, mustard, garlic and spices and bring to the simmer, stirring occasionally, until thickened (7-8 minutes). Stir in butter and season to taste.
  • 02
  • Heat a char-grill pan (or barbecue) over high heat. Brush prawns with a little olive oil and cook in batches, flesh-side down, for 1-2 minutes, then turn and brush generously with tomato mixture. Char-grill until prawns are just cooked though (2-3 minutes). Transfer to a serving plate, scatter with chives and serve hot with remaining sauce.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Dry, still English-style cider.

Featured in

Dec 2011

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