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 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

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.

The world of fermentation

Adam James's fermenting trials.

Adam James's fermenting trials.

A self-taught chef sets off on a world tour to master the art of fermentation.

Fermenting is by no means a new concept, but in the past few years the age-old preserving tradition has seen a revival like nothing else, with fermented ingredients popping up on restaurant menus and supermarket shelves worldwide.

You may already have a well-thumbed copy of Sandor Katz's bible The Art of Fermentation on the shelf, but our own home-grown king of live cultures is undoubtedly Adam James of Hobart's Tricycle Café and his off-shoot fermenting company, Rough Rice.

The self-taught chef knows his gochujang from his doubanjiang. For the past four years he's been making everything from Sichuan chilli paste to genmai miso in his laboratory-style kitchen. "I'm intrigued by how fermenting can heighten umami," he says. "With just a little time and salt, you can get incredible results."

James has been awarded a Churchill Fellowship this year, a travelling scholarship that will allow him to study fermentation techniques around the world. The eight-week trip kicks off in July in the Jura, where he'll learn about the making of Comté cheese and vin jaune. He'll also investigate culatello and Parmigiano-Reggiano in Emilia-Romagna, and colatura di alici, "the world's first fish sauce", on the Amalfi Coast before travelling on to China, Korea and Japan.

While there's been plenty published on the health benefits of fermentation, James says his research and experiments always put flavour first. The ferment fanatic supplies a small number of restaurants with goods, and his goal after this trip is to set up a "fermentery", possibly as part of the Agrarian Kitchen's expansion.

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Recipe collections

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2017 Restaurant Guide

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