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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.

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.

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.

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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.

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?

Thievery, Sydney

Thievery, Sydney

Thievery, Sydney

Our restaurant critics' picks of the latest and best eats around the country right now: Thievery, Sydney.

The name might be a loose reference to Ali Baba and his mates, but this hip new Lebanese diner is already stealing hearts on Glebe Point Road. It's a collaboration between the Eat Art food truck team, chef Jordan Muhamed and former Nomad chef Julian Cincotta, who consults on the menu. The look of the two-storey terrace is as much bar as eatery, and with 961 Lebanese beers on the list and arak in some of the cocktails there's plenty of interest in the glass. On the plate it's smart takes on Middle Eastern street food: burnt butter amps up the hummus, and the baba ghanoush is spiked with sheep's milk yoghurt. Kibbeh nayeh is reimagined as raw kingfish with cracked wheat and Aleppo pepper, there's a tabouleh san choy bao, while "LFC" gives Lebanon its time to shine in the fried chicken stakes. A snapper option from the short, sharp kebab menu combines the savour of juicy fish with a good dose of almonds and chilli on two rounds of fluffy flatbread each a bit larger than a taco. Never mind the Mexican craze: streetwise Lebanese is more than due its moment in the sun, and Thievery makes the case with light-fingered ease. And it does brunch Saturdays to boot.

Thievery, 91 Glebe Point Rd, Glebe, NSW, (02) 8283 1329.

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