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

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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

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.

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

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?

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.

Lune Croissanterie, Fitzroy, Melbourne

Top croissanterie: bigger than ever.

They're the Melbourne croissants that are so good they draw a queue before dawn. Now comes news the sibling team behind Lune Croissanterie are moving in October from their tiny Elwood digs to a warehouse in Fitzroy. "We're going to be dancing the line between making people happy we've moved to Fitzroy and making them angry we've sold out too soon," says co-owner Kate Reid, who kickstarted the croissant cult after serving an apprenticeship at Paris bakery Du Pain et des Idées.

A partnership with local café proprietor Nathan Toleman helped procure the Rose Street warehouse. But the man behind Top Paddock and Kettle Black is not about to be the Svengali who sends an artisanal product into mass production. "Logistically we're going to do it quite slowly," says Kate. "In fact, initially we're going to pull back to Saturday and Sunday only and not trade on Friday."

Lune currently sells 1200 croissants over three days, which means the pair prepare pastry by hand six days a week. The new space, more than 10 times the size of Lune's previous home, will feel as much like a working bakery as possible. On offer will be 12 to 15 varieties of pastry, each based on Kate's own croissant-pastry recipe. But she doesn't want it to be thought of as a café. "There'll be the option to eat in and have pastry and a coffee," she says, "but nothing else."

Lune Croissanterie, 113 Rose St, Fitzroy, from 31 October.

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