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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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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.

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La dolce vita in Bali

Da Maria

Da Maria

Restaurateur Maurice Terzini has channelled 1960s Caprese style in a tropical setting with his first international venture, Da Maria, in the Bali hotspot of Petitenget. 

Pizze at Da Maria.

"In the 1980s Bali was a party island, but it's evolved as an increasingly sophisticated, serious culinary destination, and I'm ready to be part of that growth," says Terzini, whose Australian portfolio includes Icebergs Dining Room & Bar and Da Orazio Pizza + Porchetta in Bondi.

Maurice Terzini at Da Maria.

A crowd of more than 800 guests attended the restaurant's opening events last week. Designed by Carl Pickering, of Rome-based Lazzarini Pickering Architects, Da Maria's cool blue and white palette and geometric styling was inspired by 1960s courtyard restaurants of the Amalfi Coast, and the work of legendary Italian designer Giò Ponti. Three tiled fountains sit beneath chandeliers and a ceiling - dubbed by Pickering as "Bali's Sistine Chapel" - hand-painted with Ponti-inspired motifs and studded with skylights. 

Wood-grilled king prawns with chilli, black olive and mint. 

The restaurant, on busy Petitenget street, is part osteria, part pizzeria and bar. Terzini and chef Steven Skelly, formerly of Sydney's Pier restaurant and Urchin in Bali, have created a modern, regional Italian menu focusing on simple, classic flavours and locally sourced produce - "flavours my parents would recognise, but food they wouldn't cook," says Terzini. Expect porchetta, wood-grilled seafood, fresh pasta and Neapolitan-inspired pizzas made with a dough base fermented for 24 hours and baked in lava-stone ovens. Da Maria's hub is the front bar, mixing house-made liqueurs and Campari-based blends. After 10pm the mood shifts to late-night pizza, drinking and dancing, with live DJs appearing nightly, spinning "house music for holiday people".

Open daily 5pm-2am, Sunday brunch 11am-3pm. Da Maria, 170 Jalan Petitenget, Petitenget, Bali, +62 822 377 33099, damariabali.com

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