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

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

Bourke Street Bakery's Natural Wine Project

David McGuinness and Alex Retief

David McGuinness and Alex Retief

There's something pretty great about siphoning wine from an oak barrel, particularly on a school night. Things are bound to get a little messy, especially when the drop being poured isn't half bad.

Last Monday night at Bourke Street Bakery in Sydney's Potts Point, a mix of bakers, winemakers, regulars and locals rolled up their sleeves to bottle the bakery's second vintage, a 2014 tempranillo from the Hilltops region in New South Wales, made in collaboration with winemaker Alex Retief. The evening was as much a working-bee as it was a night for celebration after the seemingly unstoppable Bourke Street team opened their seventh bakery in Banksmeadow on the same day; then returned east to bottle the results of their Natural Wine Project.

"We put half a tonne of grapes in a big picking bucket back in April, and left it to do its thing," said Bourke Street co-founder and baker David McGuinness. "It was just a two-metre-square tub with an open lid, full of grapes, sitting in the bakery. We have a fair bit of wild yeast flying around at work, so there's a bit of Bourke Street in there, too."

Retief, a Wagga-born winemaker and Potts Point local, was once again called upon to oversee the vintage, having first met the Bourke Street team when selling them wines for sibling restaurant Wilbur's Place. "These grapes came from the Young, Harden and Boorowa region in the Hilltops, about an hour and a half north-west of Canberra," said Retief. "There's a lot of character in the fruit, but it's not fruity, if you know what I mean."

"I wasn't worried about what we ended up with," said McGuinness. "I just wanted to go through the process, and know all of our customers could become part of that process as well."

Between all the siphoning, topping (and mopping) up, corking, drying, labelling and wax-dipping of the 46 dozen bottles there were plenty of jobs to go around on the night - and luckily, most of them were possible to do with a glass poured straight from the barrel in hand (or a lamb and harissa sausage roll).

The best description Retief has of the finished wine, he says, is that "it's like barbecue or pizza shapes. It's got that spice there, but a little bit of sweetness, too, and it's highly addictive."

The Bourke Street Bakery Natural Wine Project Tempranillo 2014 is available to drink now at Wilbur's Place and Bourke Street Bakery, Potts Point. Wilbur's Place, 36 Llankelly Pl, Potts Point, NSW, (02) 9332 2999; Bourke Street Bakery, 46 Macleay St (entry via Crick Ave), Potts Point, NSW, (02) 9380 9700.

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