Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Pea and ham soup

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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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?

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.

Gourmet preserved fish

Next-level preserved fish comes of age in Italy.

Anyone who has seen a few episodes of The Walking Dead or flipped through Colson Whitehead's Zone One or Cormac McCarthy's The Road will tell you that in an apocalypse situation (zombie-driven or otherwise), top-quality canned and jarred goods can mean the difference between life and death. And so it is in an emergency entertaining situation (zombie-driven or otherwise).

Tinned fish is, of course, an essential standby in any kitchen (see our page on what to do with preserved tuna), but it's worth knowing that Italy (along with that past master, Spain) produces some stuff in tins and jars that's too good to hide in the cupboard.

Ventresca, the cut of tuna from the belly, is the most prized, followed closely by the fillets (such as Tre Torri's, above, $36 for 300gm from Enoteca Sileno), but some producers are branching out. Or, in the case of Moreno Cedroni, chef of the two-starred La Madonnina del Pescatore, in Ancona on the Adriatic coast, branching way out. His striking signature range includes not just tuna belly, but tins of stewed monkfish tripe and liver, cuttlefish with peas, and octopus with potato and parsley (all pictured above, $15 for 130gm from Sydney's Gourmet Life), as well as jarred pasta sauces "di pesce" such as his 'Matriciana with smoked sturgeon and an anchovy-based arrabbiata (from $8 for 290gm).

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Latest news
Bacon Week 2017
19.06.2017
On the Pass: Jorge Vallejo, Quintonil
29.05.2017
Our June issue is on sale now
25.05.2017
What is rou jia mo?
28.04.2017
OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017
Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017
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