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

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.

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.

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.

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.

Ham hock soup

Beef cheek recipes

The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.

Cloudy Bay 2013 vintage sauvignon blanc launch

There are worse places to be on a Tuesday afternoon than the lawn of a mansion by Sydney Harbour, and there are worse things to be drinking than Cloudy Bay. That was more or less the scene Tuesday 1 October at the début of the New Zealand winery's 2013 sauvignon blanc - a vintage described by Cloudy Bay estate director, Ian Morden, as generous, intense and very concentrated. "For me, the 2013 vintage is very classic Marlborough," he said.

The food Proceedings kicked off at the seafood bar with Yamba prawns, Cloudy Bay diamond-shell clams, steamed mussels and Merimbula oysters. Next up was lunch prepared by chef Jared Ingersoll, who served platters of manuka honey cold-smoked salmon with baby radishes, salt-baked beetroot with avocado and skordalia, crisp-skinned fillets of Chatham Island blue cod, poached lamb shoulder with buttermilk-roasted onions, and to finish, fennel marshmallows with sheep's milk cream and blackberry meringue.

The drink Cloudy Bay's 2013 sauvignon blanc (which made a stellar entrance in a timber Riva speedboat aptly namedLa Dolce Vita), naturally, along with the winery's 2011 pinot noir and a 2008 late-harvest riesling.

We loved The food and sparkling set-up styled by Sibella Court were a highlight, but at the end of the day it was the 2013 vintage that stole the show - it did, after all, arrive in a speedboat.

cloudybay.co.nz

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