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Pea and ham soup

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.

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.

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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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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.

Ham hock soup

New Indian restaurant breaks new ground in breakfast and lunch

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The ultimate salad sandwich


You'll need

200 gm small dried chickpeas, soaked overnight in cold water, drained Juice of 1 lemon 2 tbsp extra-virgin olive oil 1 small garlic clove, finely grated 10 slices thick soft light rye bread 2 small radicchio, thinly sliced 1 beetroot (about 500gm), cut into julienne on a mandolin 1 small telegraph cucumber, seeds removed, cut into julienne on a mandolin 2 vine-ripened tomatoes, diced ½ Spanish onion, thinly sliced on a mandolin 4 radishes, cut into julienne 1 cup (loosely packed) each flat-leaf parsley and mint, coarsely torn   Pickled carrot 3 carrots, cut into julienne on a mandolin 60 ml (¼ cup) white wine vinegar 1 small red chilli, seeds removed, thinly sliced 1½ tbsp caster sugar   Tahini-yoghurt dressing 60 gm (¼ cup) unhulled tahini 60 gm (¼ cup) good-quality mayonnaise 60 gm (¼ cup) Greek-style yoghurt 60 ml (¼ cup) lemon juice

Method

  • 01
  • For pickled carrot, combine ingredients and 1½ tsp sea salt flakes in a bowl with 2 tbsp cold water and stir to combine. Set aside until carrot starts to soften and pickle (20 minutes), stir again, then refrigerate until required (best used within 2 days). Drain well before serving.
  • 02
  • Combine chickpeas in a large saucepan with plenty of cold water. Bring to the boil over high heat and cook until tender (20-30 minutes), then drain.
  • 03
  • Combine lemon juice, olive oil, garlic and warm chickpeas in a bowl, season to taste, stir to combine, then set aside to cool completely.
  • 04
  • For tahini-yoghurt dressing, stir ingredients in a bowl to combine, season to taste.
  • 05
  • Spread tahini-yoghurt dressing over one side of bread slices. Top half the slices with radicchio, then pickled carrot, then chickpea mixture, then beetroot, cucumber, tomato, onion, radish and herbs, season to taste, sandwich with remaining bread slices and serve.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 5 people
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At A Glance

  • Serves 5 people

Drink Suggestion

Sparkling mineral water (a virtuous cherry on the vegetarian cake).

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