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.

Wapengo Rocks oysters

A cleaner greener rock oyster.

What Shane Buckley's rock oyster farm on Wapengo Lake, on the NSW south coast, became the first oyster farm to achieve Australian Certified Organic status in 2013.

How In the traditional post-and-rail oyster cultivation, rails of treated or tar-dipped pine are driven into the seabed to hold the oyster-growing racks. As well as leaching chemicals into the ecosystem, this method heavily shades the seabed, causing sea grasses and the species they support to die off. In the six years following his purchase of Wapengo Rocks near Bermagui in 2007, Buckley has converted the farm into an organic, sustainable practice using posts made from 100 per cent recycled, recyclable and environmentally safe plastic using a custom long-line harvesting system. The baskets, which let in much more sunshine, are clipped onto a fixed line and sway with the tide and wind until the oysters reach maturity.

Why Buckley's oysters aren't forcibly knocked from stakes, as they were using the previous system. His oysters' consistent soft marine-vegetable flavours, delicate poached-egg creaminess and deep, even shells are the welcome results of that gentle treatment and the pristine environment he's preserved.

Where Find Wapengo Rocks oysters at MoVida, Le Pelican and The Morrison Bar and Oyster Room in Sydney, plus MoVida and MoVida Aqui in Melbourne and near the source at the Bermagui Oyster Room. Buckley has also recently opened the Wapengo Rocks Oyster Shop in nearby Bermagui. 

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Latest news
Bacon Week 2017
19.06.2017
On the Pass: Jorge Vallejo, Quintonil
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Our June issue is on sale now
25.05.2017
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OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017
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