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.

Peter Gilmore's North American truffle tour

Peter Gilmore at Per Se, New York

Peter Gilmore at Per Se, New York

On plates, menus, social media feeds - Australian black winter truffles seem to be everywhere right now, even in North America.

To celebrate the northern-hemisphere launch of Australia's truffle season, Western Australia's Truffle & Wine Company is touring the US, spruiking the joys of Tuber melanosporum. In addition to packing masses of Manjimup black truffles, the company - now the largest trufferie in the southern hemisphere - has also brought along Quay chef Peter Gilmore to help drive home its point.

Kicking things off with an intimate dinner at Per Se in Manhattan this week, Gilmore impressed with the likes of black pudding with morel and truffle purée and wagyu tenderloin poached in truffle jus. Up next, Gilmore will be showcasing the truffles at a Thursday evening cocktail event at RPM, Doug Psaltis's modern Italian diner in downtown Chicago, before heading to Los Angeles for Friday night's collaborative dinner with Josiah Citrin at Mélisse. It's a taxing schedule - not least because all three events are scheduled over just five days - but for Gilmore, fresh is the best way to show off the luxe, $2,500-a-kilo ingredient.

"Honestly, I think the quality of what was landing in my kitchen last season is better than what I was getting out of France," he said as he finished preparations for his Chicago event. "They're out of the ground and within three to four days you've got them in your kitchen. Sometimes the French ones can be three weeks old by the time we get them. I was really impressed with the freshness and texture of the Manjimup truffles as well as their aroma."

Although truffles are an increasingly regular sighting on tasting menus this time of year (and while it sends 95 per cent of its produce offshore, Truffle & Wine Company remains Australia's largest grower), Gilmore believes good results are well within reach for home cooks. "The beauty of truffle is that it's at its best when served simply in a risotto, pasta or even shaved in scrambled eggs."

Peter Gilmore's five favourite New York eats
In addition to flying the flag for Australia and its truffles, Peter Gilmore also found time to eat out in the Big Apple this visit. Here are his top five New York City food picks:

"The best overall experience is catching the train and eating at Blue Hill at Stone Barn. Dan Barber is an absolute genius and probably the most underrated chef in the world. His commitment to heirloom and organic ingredients is exceptional.

"Per Se is probably the most professionally run restaurant I've ever been to. The service staff are impeccable and the kitchen produces modern American classic food with absolute precision.

"At Eleven Madison Park, Daniel Humm serves a dégustation based on the history of New York and New York dishes, although the highlight of the evening was probably the tea service. There was this 1989 pu-erh aged in bamboo that was cracked at the table, ground and served at three different temperatures. A stunning experience.

"A visit to Eataly is always on the agenda in New York City, especially because it's right near Eleven Madison Park.

"The Union Square Greenmarket is on Monday, Wednesday, Friday and Saturday every week. We were there on the weekend and the variety of produce from around New York state was stunning. I'd love to have a farmers' market with that amount of diversity and quality on my doorstep."

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