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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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

Barbecued tomahawk with tomato relish


Tomahawk steak is an impressive cut - it looks almost prehistoric with its large rib bone still attached. One of these guys will serve two or three people, and will go even further if you slice it and stuff it between buttered bread for the ultimate steak sandwich. If you have a flatplate on your barbecue, take the opportunity to cook off some onions while the steak cooks - they'll take this to the next level. Start this recipe a day ahead to make the relish.

You'll need

1 tbsp olive oil 1 tsp finely chopped thyme ½ garlic clove, finely chopped 1 tomahawk steak (about 1kg), at room temperature To serve: sliced, buttered sourdough bread and wild rocket   Tomato relish 2 tbsp olive oil ½ Spanish onion, finely diced 1 garlic clove, finely chopped 2½ tsp smoked paprika 750 gm ripe tomatoes, coarsely chopped 4 thyme sprigs 2 tbsp caster sugar 70 ml red wine vinegar

Method

  • 01
  • For tomato relish, heat oil in a large saucepan over medium-high heat, then sauté onion and garlic until tender (4-5 minutes). Stir in paprika until fragrant (30 seconds), then add tomato and thyme and simmer, stirring occasionally, until tomato begins to break down (6-7 minutes). Add sugar and half the vinegar, season generously and simmer until thick (2-3 minutes), then remove from heat and stir in remaining vinegar. Transfer to a sterilised jar, cool at room temperature, then refrigerate overnight for flavours to develop. Tomato relish will keep refrigerated for up to a month.
  • 02
  • Prepare a coal barbecue or preheat a gas barbecue to medium-high heat. Combine oil, thyme and garlic in a bowl, season to taste, brush over steak, then grill steak, turning occasionally, until cooked to your liking (20-25 minutes for medium-rare). Transfer to a plate, cover loosely with foil and set aside to rest for 10 minutes. Thickly slice across the grain and serve with bread, tomato relish and wild rocket.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied, oak-aged tempranillo.

Featured in

Jan 2016

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