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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

A celebration of one of our favourite breakfast foods.

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.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

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.

Roast blue-eye trevalla with spinach hollandaise


Any firm-fleshed white fish can be substituted in this simple but elegant dish, but it needs to be firm - these types of fish roast best. If the butter hardens in the hollandaise stir it gently over the pan of simmering water again until it just softens; be careful because it will split if it gets too warm.

You'll need

2 tbsp olive oil 4 pieces blue-eye trevalla fillet (about 220gm each) To serve: boiled kipfler potatoes   Spinach hollandaise 480 gm baby spinach leaves 75 ml white wine vinegar 75 ml dry white wine 2 golden shallots, thinly sliced 10 black peppercorns 3 egg yolks 200 ml clarified butter (see note)

Method

  • 01
  • For spinach hollandaise, blanch spinach to just wilt (30 seconds), drain and refresh in iced water. Drain well, squeeze out excess moisture, finely chop and set aside. Simmer vinegar, wine, shallots and peppercorns in a small saucepan over medium heat until reduced by half (3-4 minutes), then strain into a heatproof bowl. Add egg yolks and whisk over a saucepan of gently simmering water until pale and frothy and thick enough to hold a ribbon when drizzled from the whisk (5-6 minutes). Remove from heat and add butter in a thin steady stream, whisking continuously until thick and emulsified. Season to taste, stir in spinach and keep warm.
  • 02
  • Preheat oven to 180C. Heat olive oil in a large frying pan over high heat, add blue-eye skin-side down and cook until skin crisps (1-2 minutes), turn, place in the oven and roast until almost cooked through (10-12 minutes). Serve hot with spinach hollandaise and boiled potatoes.

Note Clarified butter is made by melting chilled diced butter over low heat until the yellow fat separates from the white milk solids. Pour off the clarified fat and discard solids; 300gm butter yields about 200ml clarified butter.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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