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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Glenfiddich 125th Anniversary

Lovers of whisky gathered in Sydney's Centennial Park on Monday 14 October to celebrate the 125th anniversary of the foundation of the Glenfiddich distillery. To commemorate the milestone, the Speyside distillery has released 286 bottles of a 1987-vintage reserve single malt, Glenfiddich Anniversary Vintage, named as one of their rarest ever made. We went along for a night filled with jigs and drams and did our best to knock that number down a few digits. 

The food Whisky played its part in the eats as well as the refreshments, deployed in cures, glazes and infusions by chef Paul Kavanagh. Proceedings at Centennial Parklands Dining kicked off with salmon cured in 12-year-old Glenfiddich followed by oregano chicken glazed with the 18-year-old and served with fondant potatoes. For dessert, ice-cream infused with honey and the 21-year-old came with the vanilla crème brûlée, and a dram of the distillery's sweeter 30-year-old served with dark chocolate truffles concluded the night.

The drink Celebrations began with a cocktail of 15-year-old Glendfiddich mixed with Pedro Ximénez and plum bitters followed by drams of the 12-, 18-, 21- and 30-year-old bottlings. The standout of the night, perhaps unsurprisingly, was the 1987 vintage, bottled from a single European oak sherry cask, allowing the spirit to age and taste how whisky would have at the distillery's first pouring 125 years ago.

We loved The music, food and varieties of aged bottles made for an interesting Monday night, but the true highlight of the evening was the Glenfiddich Anniversary Vintage. Only eight bottles have been shipped to Australia, and they've all been snapped up already, despite the $1250 a bottle price tag.

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