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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 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.

Black bean soup

Black turtle beans are widely used in Latin American dishes, from Brazil's feijoada to the simple bean soups of Cuba and Mexico. We've taken the latter approach, simply adding cumin and oregano to the soup base. A good pinch of dried epazote, a Mexican herb, would add another savoury note; it's available online from good Mexican shops such as Monterey Foods and Fireworks Foods. Finish the soup with a good scattering of feta, which is similar to queso fresco, the fresh cheese used in Latin American cooking, and a few slices of ripe but firm avocado. 

You'll need

1 Spanish onion, finely chopped 60 ml (¼ cup) olive oil 5 garlic cloves, finely chopped 3 tsp coarsely crushed cumin seeds 2 tsp dried oregano 1.5 litres (6 cups) chicken stock 500 gm dried black turtle beans (see note), soaked overnight, then drained Coarsely chopped coriander (optional), crumbled feta, sliced avocado, lime wedges and toasted tortillas, to serve


  • 01
  • Fry onion in oil in a saucepan over medium heat, stirring occasionally, until onion is soft and translucent (8-10 minutes). Add garlic, cumin and oregano and stir until fragrant (2-3 minutes). Add stock and beans, and bring to the boil, skimming any scum from the surface, then reduce heat to medium and cook, stirring occasionally, until beans are very tender (1 hour to 1 hour 20 minutes).
  • 02
  • Pulse soup with a hand-held blender to your preferred texture, season to taste, divide among bowls, top with coriander, feta and avocado, and serve with lime wedges and tortillas.

Dried black turtle beans are available online from Monterey Foods ( 

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Dark brown porter.

Featured in

Jul 2016

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