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We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

Chocolate crémeux with caramel


These thick and luscious custards are simple to make and a nice finish to a dinner party. Make the chocolate creams a day ahead and chill them overnight. The caramel, however, is best made on the day. We love the combination of caramel, chocolate and custard, but the custards are also great topped with chopped shop-bought candied nuts or sliced fruit.

You'll need

500 ml (2 cups) milk 300 ml pouring cream ½ vanilla bean, split and seeds scraped 110 gm (½ cup) caster sugar 6 egg yolks 190 gm dark chocolate (63% cocoa solids), coarsely chopped   Caramel 250 gm caster sugar

Method

  • 01
  • Bring milk, cream, vanilla bean and seeds, and half the sugar to the boil in a saucepan. Meanwhile, whisk yolks with remaining sugar until pale and creamy. Gradually add hot milk mixture, stirring to combine, then return to a clean saucepan and stir continuously over low heat until mixture thickly coats the spoon (14-15 minutes).
  • 02
  • Remove from heat and add chocolate and stir until smooth. Pour into a bowl placed over ice and stir occasionally until cooled (10 minutes). Divide mixture among six shallow 200ml dishes and refrigerate until set (at least 6 hours, or overnight).
  • 03
  • For caramel, scatter sugar over the base of an extra-large frying pan over medium heat and cook, without stirring, until sugar begins to caramelise at the edges (1 minute), then stir occasionally with a wooden spoon until sugar is caramelised (4-6 minutes). Pour onto a lightly oiled and warmed oven tray and tilt tray to thinly spread caramel. Stand to cool and set (20-25 minutes), then break caramel into shards and serve on top of crémeux.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2017

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