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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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?

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.

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.

What seafood holds up the best in braises, soups and stews?

Orzo alla marinara (seafood and barley stew)

Orzo alla marinara (seafood and barley stew)

John Susman from Fishtales gives us his tips to sailing the high seas of seafood cooking.

What seafood holds up the best in braises, soups and stews, John?

The key to getting the most out of your seafood in winter warmer-type dishes is to consider the preparation in several different stages.

Prepare the base of your dish first using the shells, frames and heads of crustaceans and fish.

Roast them with your core vegetables and when they're nicely browned and aromatic, add wine and water to quickly cook out their flavour. Once cooked (it will take less than an hour), all that's required is to push the lot through a food mill and strain.

This base can now be used to cook pulses, grains, pasta or other root vegetables. Next step is to add the prepared seafood. Oily fish such as mackerel, tuna and salmon work especially well in wet preparations. Have the fishmonger cut a classic tronçon or cutlet; the centre bone will hold the flesh together and also add great flavour. Blue eye, hapuku and snapper are also great, but be sure to choose thick cuts and leave the skin on - when cooked gently, it will go silky smooth and turn up the flavour dial. Prawns, bugs, crab and lobster all work especially well, too, but warm crustaceans through gently to avoid toughening the delicate meat.

Try our crab recipes.

Mussels, oysters and clams can be popped in at the last minute - their brininess is like self-seasoning. Seafood loves fresh herbs and lemon juice to finish, too. It'll add sunshine to even the darkest day.

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Bacon Week 2017
19.06.2017
On the Pass: Jorge Vallejo, Quintonil
29.05.2017
Our June issue is on sale now
25.05.2017
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28.04.2017
OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017
Westmont Pickles, Belles Hot Chicken's pickle of choice
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