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

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.

Automata opening in Singapore

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

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.

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!

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?

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.

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.

The producers: Steven Ter Horst, chocolatier

Adelaide's master of the cocoa bean and maker of serious choc-honeycomb.

WHO Steven ter Horst trained as a chef, then walked away from cooking for a decade, working in banking and teaching English in Japan before deciding to specialise in making fine chocolates. His range of chocolates and tablets feature such exotic combinations as pistachio and sour cherry, and banana with pepper.

HOW In seven years, ter Horst has progressed from making chocolates in his townhouse and selling at a farmers' market to running a chic city chocolate boutique, replete with café seating, cabinets stocked with pâtisserie by his partner Chantelle Giardina, and hot drinks to accompany the sweet treats. He also conducts chocolate masterclasses in store, demonstrating chocolate tempering and making ganaches and truffles.

WHY Tempered from several brands of Belgian couverture and double-polished, ter Horst's chocolates have a brilliant gloss. Their centres are flavoured with authentic ingredients rather than concentrates, from Ardbeg single-malt whisky to mangrove honey infused with saffron. Customers like the quirky charm of hazelnut praline inside a hedgehog-shaped mould that ter Horst found during a chocolate discovery tour of Europe, although a highly seasoned fleur de sel remains his most popular item. We think his choc-honeycomb may put an end to the Violet Crumble-versus-Crunchie debate forever.

Steven ter Horst, 256 Rundle St, Adelaide, SA, (08) 7226 6216

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Focaccia's comeback
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