Healthy Eating

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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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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?

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.

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.

NICI cocktail party

The National Indigenous Culinary Institute - a program which partners with William Angliss Institute and a league of the city's top restaurants to help young indigenous students achieve a culinary education - introduced its new apprentices on Monday 28 October at a cocktail party at Sydney's Café Nice. The students have been working in some of the city's most respected kitchens, each under the guidance of a culinary guardian, Guillaume Brahimi, Peter Doyle of Est., Aria's Matt Moran and Barry McDonald from Café Nice and Café Sopra, among them.

"It's been an amazing experience," says Ashleigh Jarvis (pictured front row, centre), one of the NICI's first students, who's been doing her apprenticeship at Café Nice. "Being at a French restaurant and in the city, I'm overwhelmed... it means so much to me."

The students will now take up a second apprenticeship at a new kitchen as the NICI begins its search for the next batch of talent for its 2014 trainee program.

Jarvis has her fingers crossed for a placement at Rockpool Bar & Grill in Sydney.

The food Tapenade and goat's cheese sandwiches, caramelised onion tarts, pâté with tamarillo chutney on crostini, and Niçoise sandwiches.

The drink Pommery Brut Apanage and Fratelli's own pinot grigio, pinot noir and nebbiolo.

We loved Caramelised onion tarts are always a plus, but it was the apprentices and their shared experiences that stole the show on this particular occasion.

nici.org.au

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