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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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.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

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.

Ham hock soup

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.

Bulletin Place’s J-Pop Sour

A spiced citrus curiosity for your autumn drinking pleasure.

"This drink incorporates the juice of yuzu, a Japanese citrus fruit now grown sporadically around the north of the country," says Bulletin Place co-owner and current World Class Bartender of the Year, Tim Philips. "I get mine this time of year from the Tweed Valley in Queensland, but if you can't get any, lime will suffice. Don't use preserved yuzu from Japan - it's great for cooking and marinating, not great for cocktails." Bulletin Place, level 1, 10-14 Bulletin Pl, Sydney.

THE J-POP SOUR
Combine 50ml Zubrówka bison-grass vodka, 20ml nashi pear juice (or muddle a quarter of a pear in the shaker), the white of a small egg, 15ml yuzu juice and 10ml dark agave nectar in a shaker. Shake hard to foam the egg, add ice to fill and shake hard to chill. Strain into a chilled cocktail glass, garnish with a grating of cinnamon and serve.

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