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.

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.

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.

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

WHO Ryan Morris is a second-generation abalone diver based in Sydney. After many years supplying a processor, which sold his products overseas, he decided to offer them directly to local restaurants.

HOW While abalone is Morris's key line, he also dives for turban shells and sea urchins (Attsu being an acronym of abalone, turban shell and sea urchin). He dives solo along the NSW south coast between Ulladulla and Eden, prising his catch off the sea floor with a knife and sending it to the surface in parachute bags. The shells are then cleaned and put into crates that stay submerged in the water until the end of the day's dive, then transported to Morris's tanks in Sydney. Sea urchins are a different story; they don't keep well in tanks, which means they need to be delivered the day they are caught. "It's a lot of running around," says Morris, "but the restaurants get a premium product out of it."

WHY By the time most abalone reaches a Sydney restaurant, it has travelled interstate through a range of processors. By buying abalone and sea urchins from Attsu, restaurants are guaranteed the freshest local product.

WHERE Look out for Morris's abalone and sea urchins on menus at Rockpool, MoVida Sydney and Marque, among others.

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Focaccia's comeback
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July Gourmet Traveller out now
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