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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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?

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.

Pea and ham soup

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.

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.

Automata opening in Singapore

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

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.

Weston Farm olive oil

Green liquid gold grown in the Tasmanian heartland.

WHO Richard and Belinda Weston have a small farm near Brighton, 30 minutes north of Hobart, which supplies produce to Hobart's best restaurants and their Pigeon Hole Café. At heart they are more gardeners than farmers, though, producing on a small scale and working their land by hand.

WHY The Westons' original plan was to grow peonies, flowers ideally suited to Tasmania's cool climate. They still do, but in the late 1990s, with the peonies well under way, they began looking for other plants that would also thrive in a place that saw low rainfall and had a frost-prone aspect. They decided on olives and in 1999 planted 600 trees, a mix of 16 different varieties, to see which ones were best suited to their microclimate. They have now largely settled on frantoio and, more recently, moraiolo, two herbaceous, peppery northern-Italian varieties.

HOW "Experience has taught us that the key to a good harvest and great olive oil is in the pruning," says Richard. Olives grow on new wood and the Westons' meticulous pruning ensures all the fruit will be evenly exposed to sunlight. The oil has long inspired chefs such as Luke Burgess and David Moyle, who've both worked with the Westons for years, to create dishes celebrating each new season.

WHERE Weston Farm's olive oil costs $26.50 for a 375ml bottle and is available at Pigeon Hole Café, Hobart, or via email order. Look out also for their recently released alma-based sweet and smoked paprikas, and padrón-based hot paprika.

Weston Farm, (03) 6268 0063, westonfarm@bigpond.com

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Focaccia's comeback
26.06.2017
July Gourmet Traveller out now
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19.06.2017
On the Pass: Jorge Vallejo, Quintonil
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