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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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.

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.

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.

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.

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.

GT reader dinner: Mercado, Sydney

Mercado's smoked wagyu tongue in brioche

Mercado's smoked wagyu tongue in brioche

Chef Nathan Sasi has settled into his marble-floored, heritage-listed basement kitchen on Sydney's George Street with all one needs to feel at home - a wood-fired rôtisserie, a 400-litre milk vat, and more than 10 kinds of salumi hanging from the ceiling.
Mercado is a showcase for the love of Spanish flavours and a focus on nose-to-tail cooking that brought Sasi acclaim at Nomad in Surry Hills. The pig's head on the counter is just a taste of what's to come.

"I fell in love with the cuisine, history and lifestyle while I was working around Spain," he says. "Anywhere that has siesta in the afternoon is a place I want to live."

You're invited to Mercado for a five-course menu showing Sasi's commitment to making everything from scratch, whether it be buffalo ricotta made with milk from Eungai Creek on the New South Wales mid-north coast, or the truffled mortadella he fashions from prime cuts of pork and beef. "We've tried to incorporate the history and the food you see in southern Spain today with influence from Morocco and the Middle East," he says.

And, yes, if you've read our review or seen our video, you'll be pleased to learn the smoked wagyu sandwich (maybe the best thing since sliced bread - or in it) is a lock.

A glass of muscat and two desserts bring things to a sweet close: "fat from heaven", a fl an traditionally made from yolks left over from clarifying sherry, and dulce de leche ice-cream with Sasi's favourite ingredient, bacon.

Join us for dinner at 6.30pm on Monday 25 July at Mercado, 4 Ash St, Sydney, NSW. The cost of $130 includes five courses and a $10 donation to the Ovarian Cancer Research Foundation.

To book, call (02) 9221 6444. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

Menu

* Buffalo milk ricotta, truffle honey

* Fish and chips

* Ortiz anchovy tart, roasted bullhorn peppers
Mandarin and Almond Spritz

* Smoked wagyu tongue in brioche, pickled green tomato

* House-made truffle mortadella, pickled guindillas
2014 Eidosela "Breizo" Albariño, Rías Baixas

* Turkish ravioli of wood-fired pumpkin, yoghurt and isot pepper
2014 Muga Barrel-Fermented Viura, Rioja

* Spit-roasted whole suckling pig

* Dripping potatoes, roasted garlic crème fraîche

* Wood-fired carrots, almond dukkah, tea-soaked currants
2014 El Castro "de Valtuille" Mencia, Bierzo, or 2014 Celler Cecilio Billo Garnatxa Syrah Blend, Priorat

* Fat from heaven

* Dulce de leche ice-cream, butterscotch, candied bacon
2012 Fusta Nova Moscatel, Valencia

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06.06.2017
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