Healthy Eating

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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.

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.

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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.

Mr Goaty Gelato

Dan Hughes, Mr Goaty Gelato

Dan Hughes, Mr Goaty Gelato

Chef Dan Hughes swaps Three Blue Ducks for selling gelati by the beach.

WHO After hanging up his chef's whites in February last year, Dan Hughes (formerly of Sydney's Three Blue Ducks) started experimenting with goat's milk. "It's no secret I love goats," says Hughes. "I grew up with them, drinking fresh goat's milk and eating loads of cheese. I'm also a big fan of gelato, so combining the two seemed like a good idea."

WHAT The current Mr Goaty range includes four signature flavours: honeycomb and lavender; lemon curd; cacao and coconut; and raspberry and pistachio. "I wanted the flavours to be a bit different, and also reflect and complement the goat's milk," he says. The UK-born chef got the inspiration for the popular lavender flavour when he was travelling in Morocco. "We had a beautifully soft fresh goat's milk yoghurt with lavender honey. It's such a great combination."

HOW Hughes sources the lavender and the fruit from neighbouring stalls at the Bondi Farmers' Market each week, and the goat's milk comes from either a farm in Victoria's West Gippsland or a small dairy near Newcastle, depending on the season. "The wilder the goat the stronger the taste of the milk." The gelato-making takes place at Hughes' purpose-built gelato kitchen in Redfern. "We churn five litres at a time. Small hand-packed batches allow us to keep the freshness and quality consistent."

WHY Mr Goaty isn't a traditional gelato; it's more like a cross with ice-cream. "It has less sugar than most gelati, and because I use goat's milk instead of cow's, the butterfat content is lower. We've taken the best of both to create a light but still creamy gelato."

WHERE Hughes and his gelato can be found at Bondi Farmers' Market every Saturday from 9am. Mr Goaty

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