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Pea and ham soup

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.

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.

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.

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.

Eugenio Maiale recipes

Eugenio Maiale, A Tavola

Eugenio Maiale, A Tavola

"It's the bomb, it really is," says Eugenio Maiale. "You just can't get more Italian than that." He's talking about maccheroni alla chittara: hand-cut pasta tossed with a slow-cooked lamb ragù. "Whenever I think of it," he adds, "I think of my relatives sitting along a long table under the vines, my uncle playing the squeezebox, and everyone just hoeing into this pasta." [ED'S NOTE: To get the recipe for maccheroni alla chittara, and watch Eugenio make it from scratch, click here.]

Maiale knows a thing or two about pasta - he makes 80 kilos of it a week himself at A Tavola, in Sydney's Darlinghurst, and the silky, supple qualities of his creations are chief among his restaurant's charms. (He still thinks mum's is better, nonetheless.)

Adelaide-born Maiale has strong ties to his family in Italy. Regular trips to Palmoli, in Abruzzo, provided him with constant inspiration. "I consider myself to be quite Italian," he says. "That's where I've picked up most of my techniques and my love and humility towards Italian food."

After apprenticing with 12 Italian "mamas" at Adelaide's Rigoni's, Maiale opened Auge and Citrus, respected establishments both. He then decided to try his hand in Sydney, working with first Robert Marchetti at Icebergs, then Steve Manfredi at Manta, all the while keeping an eye out for his own little site.

The recipes you see here aren't a million miles from the A Tavola menu, but the focus is more squarely on Maiale's Abruzzese heritage and the ingredients and dishes he grew up with. "Peppers are abundant in the Abruzzo, and stuffed with tuna they're really commonplace," he says. "The scamorza [the mozzarella-style cheese], the Abruzzese have their name on it, and the cicerchiata is pretty much the big finale. At carnivale, when everyone dresses up, that's what they'll serve. There's always a competition to see who makes the best."

For now, the opening of his first wine bar, Omertà, in mid-2009 is keeping Maiale busy. "I just want to try doing a little bar," he says. "That, and keep cooking." The opening coincides with another arrival, that of his first child. "I think it's going to be a girl," he says. "I can't wait to cook my little one her first pastina."

A Tavola, 348 Victoria St, Darlinghurst, NSW, (02) 9331 7871.

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