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.

Calvisius caviar launch

It's one of those "tough job, but someone's got to do it" moments when you're asked to sit down with a first-class caviar producer to sample their product. That's what happened on Monday night when we headed to Simon Johnson's Alexandria outpost, The Providore's Market, for the launch of Calvisius farmed caviar on his shelves.

The caviar tasting with John Giovannini, caviar supervisor of Calvisius, took place upstairs at The Providore's Market in the demonstration kitchen where tins of caviar were chilling on ice alongside bottles of Krug. While the Champagne was poured, the caviar was served with a mother-of-pearl spoon and placed in a little mound on the backs of our hands. Of course, anything of culinary importance comes with tasting notes - place the caviar at the top of the tongue and burst the pearls against the top of the mouth to release the flavour.

Da Vinci caviar, from the Adriatic sturgeon, had a lovely aromatic and subtle flavour, but it was the oscietra, from the Russian sturgeon that was curiously intense. At first you get clear fish and oyster-like flavours, accentuated by a delicate saltinesss; the deliriously creamy, silky texture becomes glutinous on the palate as the pearls burst. A good 250gm of this will set you back $995.

What followed was more relaxed; an abundant family-style dinner hosted at the head of the table by the providore himself, Simon Johnson. Platters of carved roast chook, roast vegetables, creamy potato gratin and salad were passed around the table of guests - a muster of chefs, media types and Simon Johnson devotees - as were wines from Cloudy Bay. And a short, savoury cheese course finished the evening with Holy Goat Brigit's Well and Rogue River Reserve blue straight out of The Providore's fromagerie.

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Latest news
Mike McEnearney is hosting a truffle dinner
14.06.2017
Hobart gets a late-night supper club for Dark Mofo
13.06.2017
Celebrate Negroni Week with a twist
06.06.2017
Harvest to bring guest chefs to Newrybar this winter
05.06.2017
Gourmet Institute event 8: Ben Bertei
05.06.2017
Gourmet Institute event 7: Paul Carmichael
05.06.2017
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