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.

Pea and ham soup

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Bread and butter pudding

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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.

Triple-cheese toastie


Cheese toasties have been turning up lately on the coolest bar menus. Sydney's Continental Deli turns out a killer, which we've channelled here. Feeling extravagant? Add a little shaved truffle to your butter, but we reckon this sarnie is excellent as it is. Pickles and potato crisps, however, are definitely not optional - go for the most mouth-puckering pickles you can find to cut through the cheesy richness. 

You'll need

8 slices dark rye bread softened butter, for spreading 100 gm firm ricotta 300 gm Taleggio, sliced 150 gm vintage cheddar sliced Potato crisps and pickles, to serve

Method

  • 01
  • Preheat a sandwich press and spread both sides of bread slices with butter, then place on a piece of baking paper. Spread half the bread with ricotta, layer with Taleggio and cheddar, and season to taste. Sandwich with remaining bread, then toast in batches in sandwich press until cheese melts (4-5 minutes). Season to taste and serve hot with potato crisps and pickles.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Late-disgorged Champagne

Featured in

Sep 2016

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