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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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.
"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 firstname.lastname@example.org 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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"I use pasta frolla, a shortcrust pastry, for most of my sweet tarts," says Brigitte Hafner. "This is a great recipe because it's so easy to handle and very versatile. If I have any left over I make little biscuits like Garibaldi with sultanas and lemon zest. Another variation on the filling is ricotta, figs, honey and roasted hazelnuts. I love to use That's Amore ricotta from La Latteria in Carlton. I find this cake is best eaten on the same day it's made, but it can last up to three days."
Note Brigitte Hafner uses Madagascar Bourbon vanilla bean paste. It's available from Simon Johnson and The Essential Ingredient; if it's unavailable, omit the vanilla and add more lemon rind to taste. Snow sugar is great for dusting cakes because it's less likely to melt than ordinary icing sugar. It's available from pastry and hospitality supply shops.
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