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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.

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.

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?

Philippa Sibley signs on at Syracuse

Philippa Sibley

Philippa Sibley

'What Philippa Sibley did next' has long been a game for Melbourne's restaurant-spotters. As peripatetic as she is highly regarded, in recent years Sibley revved up the crowds at Albert St Food & Wine and Prix Fixe before moving on again. But having signed on to turn around the food fortunes of glam CBD hangout Syracuse, Sibley says that this time she's there for a long time as well as a good time. "I have a positive feeling about this one."

A handsome Victorian bank renovated by Con Christopoulos and partners more than 20 years ago into the city's best looking wine bar, Syracuse has been owned since 2011 by husband and wife Richard and Nancy Moussi. Sibley says she's going to "go in with fresh eyes and rip the shit out of it. The room's beautiful and there's a huge bar area I want to put in an oyster bar with crabs, charcuterie, really Frenchy."

Syracuse might be named after a city in Sicily but Sibley will be sticking to her trademark broader remit of Mediterranean. "A bit French, a bit Italian. I can't be too Italian apart from the fact I can make a great risotto."

As befitting a chef typecast for her talent in patisserie, Sibley will be making a big dessert push as well. Don't expect to see her version of the Snickers, though - a creation aired on MasterChef that ended up proving a culinary albatross. In good news for lovers of her exceptional sorbets, however, she'll be "dragging my Pacojet along with me".

Sibley starts at Syracuse mid-May; in the meantime punters can get their hands on a small range of goods she's been working on over the past few months, including coconut-based dairy-free ice-creams and sorbets just released at Fredericks Fine Grocer in Richmond, and a chutney called Only A Ginger? (made from apricot, yellow tomatoes, yellow mustard and saffron, inspired by ginger-haired performer Tim Minchin). In the near future, you can also look out for a range of jerky including duck with mandarin, juniper and smoked almond. "Test batches were so delicious," says Sibley, "but I'm going to need a bigger dehydrator."

Syracuse, 25 Bank Pl, Melbourne, Vic, (03) 9670 1777, syracuserestaurant.com.au

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