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

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

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.

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?

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.

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.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Bird fancying

Despite what a certain Kentucky "colonel" might have you believe, the key to good fried chicken isn't the secret herbs and spices; it's the simple matter of cooking it on the bone.

In Australia of late, restaurants have begun to fry more chicken and fry it better. Two of the best examples are near-neighbours in Sydney's inner west, Mary's (pictured above) and Hartsyard. An industrial-looking pressure-fryer is one of the secrets of the former, while the latter serves its version with Lowcountry sausage gravy and a buttermilk biscuit.

In Melbourne, the Wednesday-night special fry at Rockwell and Sons has recently clinched the lead, while Korean chain Kyochon still holds the title for Brisbane's best bird (Naruone and Arisun are also front-runners in Sydney).

Morgan McGlone, a chef who left Sydney for the charms of the American south, now heads the kitchen at Husk restaurant in Nashville, a city considered the mecca of deep-fried birds. His current approach sees the birds broken down into eight pieces, all on the bone, and brined in buttermilk and Crystal hot sauce. "I drain the chicken on a rack for an hour and toss it in a mixture of flour, garlic powder, onion powder, cayenne, celery seed and pepper." He fries the chicken for 13 minutes in peanut or canola oil, and likes to serve it with butter-bean succotash, braised mustards and watermelon. "And," he adds, "no self-respecting Southerner would ever use a fork to eat fried chicken."

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