Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains 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.

Know your beach greens

Clockwise from top left: seablite, warrigal greens, marsh samphire, karkalla, saltbush, barilla, sea parsley.

Clockwise from top left: seablite, warrigal greens, marsh samphire, karkalla, saltbush, barilla, sea parsley.

Wild coastal greens are popping up on plates in restaurants all around Australia. But do you know your warrigal greens from your barilla? Let's hit the beach.

"It's amazing how much food and medicine you can come across below your feet," says winemaker and market gardener Tim Webber. "It's no wonder Australian chefs are using what's right before our very eyes more and more often." Webber was one-half of the team that opened Sydney wine bar Love, Tilly Devine; he has cooked at Sean's Panaroma and foraged for restaurants including Africola and Ester. He and his partner, Monique Millton, now make Manon wine in the Adelaide Hills. When it comes to identifying coastal greens, Webber suggests familiarising yourself with a key half a dozen plants to start.

"Try before you buy," he says. Samphire is a salty green with a bitter edge - "the beachside wine-drinker's pickle of choice". Together with seablite, it shares its habitat with warrigal greens, an iron-rich spinach abundant along the east coast of New South Wales and into Victoria, where it's gradually replaced by barilla. You may have seen samphire tossed through Kylie Kwong's yabbies and XO sauce, or seablite atop stracciatella at Automata, but you can keep beach-plant cooking far simpler at home by tossing them into a fish pan at the very last minute with nothing more than olive oil and lemon.

Another go-to among chefs such as Jock Zonfrillo and David Moyle is the robustly flavoured saltbush, which is great fried and served over beef or kangaroo. "It's from the same family as quinoa, amaranth, beets and chard and is amazing with an ice-cold beer," says Webber. Karkalla's succulent banana-shaped leaves have a beautiful lemony tang, while sea parsley is "like celery intensified by 100, then dipped in salt". Sounds like summer to us. For a list of distributors, visit outbackpridefresh.com.au

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