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.

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.

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.

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.

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!

Pecora Dairy

Australia's most promising new dairy isn't sheepish about ewe's milk.

WHO Michael and Cressida McNamara are the sheep-whispering duo behind Pecora Dairy in Robertson, in the green heart of the New South Wales Southern Highlands.

WHAT Pecora's range spans pot-set yoghurt, fresh curds, mould-ripened and ash-dusted bloomy rind cheeses, a blue cheese and a semi-hard Basque-inspired number.

HOW The dairy's East Friesian ewes (one of the world's highest milk-producing breed of sheep) work year round, with the exception of six weeks in winter. While the principle is essentially the same as working with cow's milk, Cressida says, sheep's milk produces around twice as much cheese per litre. "We need to use much less rennet and be conscious of how fast the cultures work."

WHY The McNamaras pride themselves on being able to milk their ewes just metres from where their cheese is made, allowing them to "work with and adjust to the seasons". Pecora appeared on the radar of cheese-lovers in 2011, when the smoky Jamberoo Mountain Blue won the gold medal at the 2011 Royal Cheese & Dairy Produce Show. The range's current frontrunner is the Bloomy, a soft, white-mould ripened cheese with a crème fraîche texture and a tinge of citrus. "Australians still love soft cheese," says Cressida. "On the surface, sheep's milk is creamy and clean."

WHERE Keep an eye out for Pecora Dairy at a range of specialty stores and produce markets (Eveleigh, Northside and Kiama, for example) throughout New South Wales. Pecora Dairy, Robertson, NSW, (02) 4885 2606

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