Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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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?

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.

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.

Pea and ham soup

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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Bar Americano’s Rock and Rye Collins

An old-school DIY favourite, ripe for a spring fling.

Rock and what? Pull up a chair, young whippersnapper, and let us bend your ear. Rock and Rye is a sort of homemade whiskey liqueur that was popular as a base for drinks during the golden age of cocktails. You can use it in a Manhattan, a sour, or, as in the case of this example, from Berlin-born barman Jakob Etzold at willfully obscure Melbourne pocket-rocket Bar Americano, a memorable Collins. Bar Americano, 20 Presgrave Pl, Melbourne, Vic.

BAR AMERICANO'S ROCK AND RYE COLLINS
To make Bar Americano's Rock and Rye, put 750ml rye whiskey, 200gm rock sugar (we've used the yellow rock sugar sold at Chinese grocers), the peel of an orange, the peel of a lemon, and spices to taste (we've used six cloves, a stick of cinnamon and a couple of star anise pods) in a large jar. Store somewhere dark and cool (like the fridge) for at least 4 days before serving. The mixture keeps at least a fortnight, or longer once the fruit is strained out. To make the Rock and Rye Collins, pour 45ml Rock and Rye, 15ml lemon juice, 10ml sugar syrup and a dash of Carpano Antica Formula sweet vermouth over block ice into a chilled Collins glass. Stir well, top with soda, garnish with more orange peel and serve.

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