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.

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?

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.

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.

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!

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.

Game of Thrones, digested

"I'm better at eating than I am at cooking," says George RR Martin. The author of the best-selling A Song of Ice and Fire books, which have been made into the wildly popular HBO series Game of Thrones, is in Australia this week, speaking at the Sydney Opera House ("I just wish I'd sung something while I was up there," he quips), among other engagements. Gourmet Traveller chief restaurant critic Pat Nourse caught up with him to talk about one of the more richly painted aspects of Westeros and the world Martin has created. No, not the violence (nor the sex); the food.

"I don't cook but I eat," Martin says. "I'm a terrible cook. I mean, I can make breakfast - eggs or something - but I can't really cook." It's something of a surprise to hear this when the world of Game of Thrones has such a detailed culinary life. In chilly Winterfell, Lady Catelyn Stark breakfasts on "hot bread, butter, and honey and blackberry preserves, a rasher of bacon, a soft-boiled egg, a wedge of cheese, a pot of mint tea". At the court down at King's Landing it's trout in a crust of crushed almonds or wrapped in bacon, peaches in honey and cream swans. The ascetic Aeron breaks his fast on "a broth of clams and seaweed cooked above a driftwood fire", and readers of the series soon even become acquainted with its drinks - the red wines of Dorne, Tyroshi pear brandy and the fabled Arbor Gold.

The books have spawned a website dedicated to its food, the Inn at the Crossroads, which in turn produced a cookbook, A Feast of Ice and Fire. Could all of this really have sprung from an author who, as he says in his foreword to the book, thinks it safer to turn to his local café rather than brave the kitchen?

"Well, I like to eat," says Martin. "And I have some medieval cookbooks and some histories of feasting through the ages and they're great resources. You want to give that sense of verisimilitude. You don't want to just say 'they attended a feast'; you want to know what was served, what it tasted like, what it smelled like." For the most part, he says, the food in the books and show is based on real medieval cookery, a period he finds particularly interesting. "A lot of the spices we take for granted - pepper, nutmeg and cinnamon - were either very rare or very expensive. Saffron cost more than gold in the Middle Ages, if you could get it. So they made do with other things. They had very elaborate presentation, or at least the royalty did. They'd serve a bird in its plumage, you know - take the bird, take all its feathers off, cook the bird, then put all the feathers back. Spun-sugar castles, dragons, everything."

We can't leave Martin without pressing him for his thoughts on which of his characters keeps the best table. Would it be the wealthy, sun-loving Martell family with their Mediterranean-leaning flatbreads, olives and spiced snake? The sensualist Tyrion Lannister? Or the moveable feast of the court of Daenerys Targaryen with its duck eggs and dog sausage?

"Oh, Illyrio Mopatis, the magister, no question. Just watch out for the mushrooms."

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