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

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.

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.

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.

Ham hock soup

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.

The Hotplate

Scott Pickett and Tom Parker Bowles

Scott Pickett and Tom Parker Bowles

Nine turns up the heat in a new culinary contest.

Does Australia need another TV cooking competition? Channel Nine hopes the answer is yes as it launches its own late entrant into the hotly contested field of primetime food TV. The Hotplate, produced by international entertainment behemoth Endemol, is an expensive gamble on the hope that the nation hasn't yet slaked its thirst with ratings-busters MasterChef and My Kitchen Rules.

Hosted by Melbourne-based chef Scott Pickett - the restaurateur behind Estelle Bistro, Saint Crispin and the forthcoming ESP - and English food writer Tom Parker Bowles (yes, son of Camilla, Duchess of Cornwall), The Hotplate boasts a format that might sound slightly familiar: a state-versus-state competition that involves contestants judging other contestants.

Parker Bowles, however, insists it has more credibility than its amateur-based competition. "This is about family restaurants that have already operated successfully for anywhere from two to 25 years," he says. "It's about the whole restaurant - front of house as well as the food - and they're not rank amateurs who think being on a TV show will somehow miraculously change their lives."

Pickett says the pair opted for a more "warm and fuzzy'' approach to the job of mentoring six restaurants through the competition, where $100,000 is at stake. "I think the world has seen enough of the Gordon Ramsays who storm in and yell at everyone," says Pickett. "It's all about the industry, so for me it's about respect."

The Hotplate launches in late July on Channel Nine.

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