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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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.

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.

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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Erbazzone reggiano


You'll need

250 gm silverbeet leaves (from about 2 bunches silverbeet) 150 gm finely grated parmesan 1½ tbsp finely chopped oregano 1 tbsp olive oil 6 golden shallots, finely chopped 4 garlic cloves, finely chopped For brushing: eggwash To serve: lemon wedges   Olive oil pastry 400 gm (2⅔ cups) plain flour 60 gm butter, coarsely chopped 60 ml (¼ cup) extra-virgin olive oil

Method

  • 01
  • For olive oil pastry, process flour and a large pinch of salt in a food processor to combine. Add butter and process to combine. Add oil and 110ml cold water (or enough to just bring dough together), process until dough just comes together, turn onto a work surface and knead until smooth. Halve dough, wrap each piece in plastic wrap and refrigerate overnight to rest.
  • 02
  • Preheat oven to 200C. Blanch silverbeet until tender (3-5 minutes). Drain, refresh, then squeeze out as much water as possible in a sieve. Wrap silverbeet in a tea towel and squeeze out all remaining water, then finely chop, transfer to a bowl, add parmesan and oregano and refrigerate until required.
  • 03
  • Meanwhile, heat olive oil in a small frying pan over high heat, add shallot and garlic and stir occasionally until tender (5-10 minutes). Add to silverbeet mixture, stir to combine, season to taste and set aside.
  • 04
  • Working quickly with one half of pastry (and keeping remainder refrigerated), roll to a 33cm round. Place on an oiled 30cm pizza tray, letting sides overhang. Spread silverbeet mixture over pastry and set aside. Roll remaining pastry to a 33cm round, brush edges of base pastry with eggwash, then place rolled pastry on top and curl up sides, pinching edges to seal. Score the top to allow steam to escape. Brush top with eggwash, then bake until golden and cooked through (20-30 minutes). Serve with lemon wedges.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

The Emilia-Romagna region, famed within Italy for the prowess of its cooks and the appetite of its diners, includes the towns of Bologna (famous for its rag), Modena (the wellspring of balsamic vinegar), and Parma, home to Italyís best-known ham and of course Parmigiano-Reggiano. This pie is a great example of how to get the most from this amazing cheese. The pastry is adapted from a recipe by New York chef Mario Batali - it's one of the best we've tasted. You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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