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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Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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?

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

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.

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.

Automata opening in Singapore

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

Willock Park English longhorns

The oldest breed of British beef cattle are celebrated for their depth of flavour.

WHO In Meningie, South Australia, meat maestro Richard Gunner and his wife, Elizabeth, have overseen the development of Australia's first English longhorn cattle herd, with 33 pedigree cows and bulls kept as stud animals. A further herd of 150-odd longhorns cross-bred with South Devon or Angus is raised for beef, sold through the Gunner family's Feast! Fine Foods butcher shops.

WHY Four years ago, Adelaide's Jock Zonfrillo, owner-chef of Orana and Street ADL, encouraged Gunner to start breeding longhorns, the oldest breed of British beef cattle, for their great depth of flavour. It hasn't been an easy project, Gunner says, because these big, bullock-sized beasts take at least 30 months to reach an average carcass weight of 450kg.

HOW To maximise the return on these rare beasts, Gunner commissioned British-born chef Phil Whitmarsh (whose nose-to-tail menu was celebrated when he cooked at The Daniel O'Connell Hotel) to use every last bit of the few longhorns butchered so far. So, in addition to the standard cuts, Gunner is selling branded longhorn beef fat, stocks, as well as pies and sausages made from beef trim.

WHERE A few Adelaide restaurants (Orana, Street ADL, Africola and Magill Estate) get most of the meat, but some cuts are available through Gunner's Feast! Fine Foods butcher shops, in addition to the longhorn stock, flavoured tallow, sausages and pies.

Feast! Fine Foods, (08) 8188 4666

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