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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

GT reader dinner: Dinner by Heston Blumenthal, Melbourne

Meat Fruit

Meat Fruit

Roll up for the hottest tickets in town. We're delighted to announce an exclusive reservation at Melbourne's Dinner by Heston Blumenthal.

It's time to brush up on your culinary history - Dinner by Heston Blumenthal has landed at Melbourne's Crown complex to give Australians a tasty crash course in British food through the ages.

"Heston and I discovered that there was a plethora of gastronomic history that looked untouched," says Ashley Palmer-Watts, executive chef of both Dinner Melbourne and London, and The Fat Duck Group.

"We were inspired by the flavour combinations and Old English explanations for putting dishes together."

At Dinner's new digs on the Yarra, the team delivers all the magic of the historically inspired dishes of the London original with an Australian accent. In place of calf's tail in the Rice & Flesh (circa 1390), for instance, is spiced kangaroo in a saffron-scented risotto. "Integrating Australian flavours changes the dishes," says Palmer-Watts. "They look closely related, but they're not the same."

On 21 February, GT will host a lunch at Dinner featuring, among other classics, the famed Meat Fruit, a confection of chicken liver parfait and mandarin jelly, and powdered duck breast with artichokes. Bollinger, along with other picks from the sommelier, will be poured en magnum. The grand finale is classic Blumenthal wizardry: ice-cream conjured tableside from a trolley of billowing vapours. See you there.

Join us for lunch at noon on Sunday 21 February at Dinner by Heston Blumenthal, Crown Towers, level 3, 8 Whiteman St, Southbank, Vic. The cost of $230 per person includes six courses and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9292 5777. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

Dinner by Heston Blumenthal menu
Bollinger Special Cuvée

* Hay-Smoked Ocean Trout (circa 1730)
2014 Jim Barry "The Florita" Riesling, Clare Valley

* Meat Fruit (circa 1500)
2012 Disznók Tokaji Furmint Late Harvest, Tokaj-Hegyalja, Hungary

* Rice & Flesh (circa 1390)
2014 Head Wines "Nouveau" Touriga-Montepulciano, Barossa Valley

* Powdered Duck Breast (circa 1670)
2012 Ergo Sum Shiraz, Beechworth, Victoria

* Tipsy Cake (circa 1810)
2010 Carmes de Rieussec Sauternes, Bordeaux

* Ice-Cream Trolley

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