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

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.

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.

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.

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.

On The Pass: Kenny McHardy, Manuka Woodfire Kitchen

Manuka Woodfire Kitchen chef Kenny McHardy

Manuka Woodfire Kitchen chef Kenny McHardy

Tell us about Manuka Woodfire Kitchen, Kenny.

We're all about working with the seasons. We like taking underdog and side-dish ingredients and making them the stars. The wood-fired oven gets used some way in every dish on the menu.

You've worked in a number of really big kitchens. How did it feel to downsize to a one-man brigade?

It's probably been the scariest thing I've done. You only have yourself to depend on, so your skill set has to change and your mindset has to adapt to cooking on your own during service. It taught me to change my techniques to really simplify the cooking and to focus more on the quality of the ingredients.

What ingredients are you most excited about?

I'm tapping into a new producer from Pemberton that's doing baby leeks. We're doing them woodroasted with beurre blanc. It's a really traditional technique, but because the leeks are freshly harvested, they've got a beautiful sweetness you can't replicate when you buy from the market.

And what about on the protein side?

We have some sausages fermenting and we're ageing our own chorizo - we're taking the semi-cured approach and cooking them on the coals. We've also been able to turn the hind leg into ham - it's a seven-day brining process and we then glaze it with wild honey in the oven. Breaking down the animal ourselves forces us to keep coming up with new ideas and cooking dishes that really suit the season.

Has working with the wood-fired oven made you want to get one at home?

Oh yeah, I want to build one wherever I go.

Manuka Woodfire Kitchen, 134 High St, Fremantle, WA, (08) 9335 3527,  manukawoodfire.com.au

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26.06.2017
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Our June issue is on sale now
25.05.2017
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