Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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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?

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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Chocolate mousse with pink grapefruit and vanilla cream


Piled high with soft peaks of cream and glistening pink grapefruit, this dessert - inspired by a Delia Smith recipe - is a real show-stopper for a dinner party. It can easily be made ahead; simply prepare all the elements and assemble just before serving.

You'll need

300 gm each dark chocolate (70% cocoa solids) and dark chocolate (55% cocoa solids), finely chopped 9 eggs, separated 100 gm caster sugar   Pink grapefruit garnish 4 pink grapefruit, peeled, plus one extra for squeezing Rind of 1 pink grapefruit, cut into julienne 110 gm (½ cup) caster sugar   Vanilla cream 200 ml pouring cream 150 gm crème fraîche 1 vanilla bean, split, seeds scraped

Method

  • 01
  • Stir chocolates and 330ml warm water in a bowl over a saucepan of simmering water until melted and smooth (4-5 minutes). Cool slightly, then stir in egg yolks. Whisk eggwhites in an electric mixer until soft peaks form (1-2 minutes), then gradually add sugar until incorporated. Fold a large spoonful of eggwhite into chocolate mixture to loosen slightly, then fold in remaining eggwhite in batches. Spoon into a serving bowl (about 3 litres) or individual glasses, smooth top and refrigerate to set (at least 2 hours).
  • 02
  • For pink grapefruit garnish, segment the grapefruit over a bowl to catch the juice. Drain off juice (you will need 200ml, so squeeze the extra grapefruit if necessary) and combine in a small saucepan with sugar. Add julienned rind and cook over low heat, stirring until sugar dissolves (1-2 minutes), then simmer until syrupy (12-15 minutes). Set aside to cool, then pour onto grapefruit and refrigerate until required.
  • 03
  • Whisk cream, crème fraîche and vanilla seeds in a large bowl until soft peaks form (1 minute; be careful not to over-whisk). Spoon on top of mousse, top with grapefruit and syrup, and serve with remaining grapefruit to the side.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Oct 2013

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