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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.

Event: Bacon Week

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Bread and butter pudding

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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.

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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.

Pescado a la Veracruzana


You'll need

3 vine-ripened tomatoes 2 tbsp olive oil 4 golden shallots, coarsely chopped 2 garlic cloves, finely chopped 250 gm (1 punnet) assorted cherry tomatoes 16 large pimiento-stuffed olives, halved 1 preserved roasted pimiento, finely chopped (see note) 1 tbsp large capers in vinegar, rinsed 1 tbsp coarsely chopped coriander 2 fresh bay leaves ¼ tsp annatto paste (optional) 20 gm butter, for greasing 4 red snapper fillets (about 180gm each) To serve: coriander leaves and iceberg lettuce, cut into wedges

Method

  • 01
  • Preheat oven to 220C. Grill tomato on a cake rack over an open flame on your stovetop until skin is blackened (5-10 minutes; see note). When cool enough to handle, peel, then finely chop.
  • 02
  • Heat oil in a frying pan over high heat, add golden shallot and garlic and stir occasionally until tender (5-10 minute). Add tomatoes, olives, pimiento, capers, coriander, bay leaves and annatto paste and cook until combined (3 minutes), season to taste and set aside.
  • 03
  • Grease a 20cm x 28cm baking dish with butter, add fish, then top with tomato sauce and cook until fish is cooked through (30-40 minutes). Scattered with coriander and serve with iceberg lettuce to the side.

Note We used Goya pimientos, which are available in jars from select delicatessens. If you don't have a gas stovetop, you can roast the tomatoes in the oven at 220C until their skins blister (10 minutes).


This Spanish-influenced fish dish is from the gulf state of Veracruz. Snapper is the fish of choice, but you could use any firm white-fleshed fish. If you have time, you can replace the preserved pimiento with red capsicum cooked slowly over an open flame until charred (as in step 1), then peeled. This dish goes well with steamed white rice and a squeeze of lime juice.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A deep pink, fruity rosé.

Featured in

Sep 2011

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