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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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.

Pea and ham soup

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?

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.

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!

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.

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.

LP’s Quality Meats’ Smoked Maple Syrup

LP’s Quality Meats’ Smoked Maple Syrup

LP’s Quality Meats’ Smoked Maple Syrup

On the very short list of items that improve the pure joy that is natural Canadian maple syrup, bacon is followed closely by smoke.

Luke Powell of Sydney's LP's Quality Meats is rich in both those things and after spotting a very narrow gap in the market, has created the only thing we're going to pour over our pancakes from now on - smoked maple syrup.

To make it, Powell lights up the restaurant's smoker with applewood and smokes the organic Canadian-sourced syrup in trays for around three hours. "We continually taste it so it doesn't taste like an ashtray," he says, "then it gets strained and bottled."

You can usually smell LP's before you see it. All its meats are smoked in-house, from short ribs to chickens, sausage to lamb belly. As well as selling bottles of the syrup at the restaurant (for maximum Sunday morning breakfast wins), it's also mixed into cocktails, and used for glazing meats and Christmas hams at Powell's house.

We've spotted it around town too; the team at Newtown café 212 Blu pour it into milkshakes and stir spoonfuls into cold-drip coffee as a sweetener. It's also available in Melbourne at Andrew McConnell's Meatsmith on Smith Street in Fitzroy. Make sure you pick up some top-quality local bacon to go with it.

Looking for some recipes to try using smoked maple syrup? How about:

Maple pear and muesli crumble

Pecan and maple pie

Southern fried chicken with smoky maple caramel


Maple bacon and pumpkin tart

LP's Quality Meats Smoked Maple Syrup, $28 for 500ml, Suite 1, 16 Chippen St, Chippendale, NSW, (02) 8399 0929, lpsqualitymeats.com.

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Focaccia's comeback
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