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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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?

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 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

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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

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.

On the Pass: Jorge Vallejo, Quintonil

Jorge Vallego, Quintonil

Jorge Vallego, Quintonil

We spoke to Jorge Vallejo of Quintonil ahead of his appearance at Melbourne Food and Wine Festival in April 2016. He told us what he would be making at his MasterClass, and shared notes from the kitchen of his renowned Mexico City restaurant.

Your restaurant in Mexico City is riding high at number 12 on the World's 50 Best Restaurants list [as of February 2017]. What's Quintonil all about, Jorge?

We try to represent Mexican gastronomy from a contemporary point of view using local products, our culture and heritage. Some of our dishes use products that have been marginalised or forgotten, because they're considered food for the poor people. That's where we start - being proud of what we are and what defines us.

What's your favourite dish on the menu?

We have a chia soup with green peas, lard and lettuce. It's so simple, but that's the thing: it's delicious, healthy and it has soul.

How does a renowned locavore plan for a MasterClass at the Melbourne Food and Wine Festival?

I have the good fortune that one of my sous-chefs, Ross McCombe, is Australian, so he has a good knowledge of what's in season.

What Australian produce are you looking forward to cooking with?

I'm very interested in the seafood and, in particular, kangaroo. I'll be trying to pair it all with wines, which fascinates me.

Do Australians have the right idea about Mexican food?

We have more and more Australians coming to the restaurant; they're so interested about what's going on in the Mexican culinary scene. Most of the time, people think Mexican food is Tex-Mex, and it's a totally different thing. It's very difficult to export because it uses a lot of native ingredients. It's so broad and diverse - more a collection of regional cuisines.

What else do you plan to do with your time here?

I want to learn as much as I can. I'll be visiting Brae and Attica, and Jock Zonfrillo, of Orana, is a good friend. I can't wait to try this world-class chef's cuisine.


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Bacon Week 2017
On the Pass: Jorge Vallejo, Quintonil
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