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

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.

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.

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.

Ham hock soup

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.

On the pass: Phillippa Grogan, Phillippa's

Looking back over the 20 years you've now been in business, Phillippa, what've been the biggest changes?
When we started in 1994 there weren't a lot of specialist bakeries. Now the bread industry is so much bigger, and even supermarkets are beginning to make things like sourdoughs.

What's the essence of Phillippa's?
We're based around traditional recipes and natural ingredients with the aim to get products that have a distinctive flavour and texture. We also don't take a commercial approach; we use good chocolate, butter not margarine, and no artificial ingredients at all.

What do you love baking most at home?
I love to make a Roman artichoke pie or even some cheese sourdough biscuits (there's three different recipes in my new book) that are perfect with a few glasses of wine at the end of the day; they're an ideal savoury snack before dinner.

What's your number-one tip for us home bakers?
When you're making bread, introduce steam into the oven to help develop a lovely crust. The key is throwing some ice cubes into the bottom of the oven to create steam as they melt. You also need to have your oven really well heated; you can turn it down as soon as you put the bread in, but having it very hot first counteracts the hot air that leaves when you open the door.

Phillippa's, 1030 High St, Armadale, Vic, (03) 9576 2020.

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