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.

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.

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.

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.

Bacon Week 2017

Bacon Week

Bacon Week

It wouldn't be breakfast without bacon - and there's plenty of smoky, salty goodness during Australian Bacon Week (25 June to 1 July). The annual celebration shines a light on Australian pork and its producers. "Close to 70 per cent of the bacon and ham produced in this country is still made from imported pork," says Mitch Edwards, marketing manager at Australian Pork. "The majority of us would prefer to have fresh Australian bacon, but people just don't know how to find it."

Kicking off the week of pork-proud festivities is the announcement of the winners in the Australian Bacon Awards, where around 130 bacons from across the country are judged on everything from balance of flavour, smell and texture to juiciness, appearance and fat-to-meat ratio.

Update: the overall winner of the 2017 Australian Bacon Awards is Griffith Butchery in Canberra, who also took home the national prize for best full rasher. Their pork is sourced from Bundawarrah. Winner of the best short-cut bacon was Barossa Fine Foods of South Australia for their proscuitto-style entry.

Before the official start of Bacon Week, an exclusive dinner at Quay in Sydney will feature a bacon-themed menu created by chef Rob Kabboord (think crackling and quail egg sandwiches seasoned with bacon, and the bacon-glazed doughnuts pictured above).

As for the best bacon tip? "Make sure your pan is hot enough before the bacon hits it or it'll steam before it cooks," says Edwards. "Steamed bacon is ruined bacon."

For 100 per cent Australian pork, look for the pink PorkMark. pork.com.au

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Latest news
Focaccia's comeback
26.06.2017
July Gourmet Traveller out now
26.06.2017
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
What is rou jia mo?
28.04.2017
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