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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

Are any spring flowers worth eating?

Hugh Wennerbom

Hugh Wennerbom

With all those borage flowers and violets everywhere, it's easy to forget that the artichoke is in some ways the ultimate edible flower.

I like to let the crown flower prickly purple and harvest the tender baby side shoots for cooking. Rosemary also throws a flurry of purple flowers in spring (and again in autumn); they've got a fragrant sweetness that makes them great for dressing charcuterie plates (wild boar terrine and Pino Tomini Foresti's salumi, say).

The wild plums and cherry trees are in full bloom and stand out like fairy floss. I'm determined to make Japanese-style salted cherry blossoms. Like capers, they add a salty earthiness to a dish; better than capers they also add fragrance and colour. Rinsed and fried they're a great garnish for fish and carpaccio. They're also good ground in a mortar and pestle with sea salt to make a funky, flavoured salt.

I'm also mad for the tendrils of peas at this time of year. Dry-fry fresh-picked snow peas, season and lube, then add chopped green garlic and a handful of snow pea shoots, then a splash of white wine to hiss, steam and finish the dish.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. For more advice from our Ask the Experts team, check out our How-To section.

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