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

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.

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.

Gin trains, hotels and festivals

What's next for the unstoppable spirit?

Beef cheek recipes

The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.

The producers: KI Fresh free-range geese

Never mind the turkey, goose is the ultimate Christmas table centrepiece.

Who David and Lorraine Huxtable initially won praise for producing exceptional free-range chickens for Kangaroo Island's acclaimed Ordways, then for their own brand, but changed to geese seven years ago. They wanted a unique product that was more cost-effective to produce and faced less marketplace competition than chicken. Many chefs now cite KI Fresh as Australia's best goose producers.

How The geese can roam for most of their lives across the Huxtables' 100-hectare farm at Wisanger on Kangaroo Island off the coast of South Australia, south-west of Adelaide, because the island is free of foxes and other predators. The 400 or so breeding birds hatch around a thousand goslings; David confesses to not knowing precise numbers because they're never penned (a cost-saving measure that puts his KI operation at an advantage over mainland farmers). The geese feed on pasture and are finished on grain for a short time before being processed at a minimum of 16 weeks (with a dressed weight of two to three kilos), or at 22 weeks (weighing about four kilos).

Why True free-range and stress-free farming results in larger, more muscular birds. Their rich flavour and firm but supple texture has made an impression on chefs who have visited the farm - including George Calombaris and Matt Moran, who use the birds in their restaurants. David's strict adherence to processing the birds only when they're completely market-ready (about 100 at a time, at Kapowie Poultry in Kapunda, SA) means he often struggles to keep up with demand, but he hopes to have bumper numbers ready for Christmas.

Where Limited distribution to stores, including Victor Churchill in Sydney. Contact KI Fresh for more stockist info on (08) 8553 5133.

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