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.

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.

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.

Jelly dilemma

I would love to make your Mascarpone and Coconut Cake with Mango Jelly but I am unable to find titanium strength gelatine. Can gold strength (which I have) be substituted with titanium strength?
By Leanne

Lisa Featherby, Gourmet Traveller Food Editor, writes:

"The business of gelatine has left a lot of people confused and frustrated recently.

Gelatine comes in many different grades of leaf as well as powdered, and although you would think each company producing it would make each grade of leaf or powder to a set weight or setting ability, this is not the case.

The best advice is to use the strength of gelatine recommended in the recipe. If you can only get your hands on a different type, then I suggest following the instructions given on the packet - as most packaging has information on how much liquid each leaf or teaspoon of powdered gelatine will set.

Another good reference comes from Stephanie Alexander’s book, The Cook's Companion (latest edition), where she states that through her testing she found 1 leaf of titanium set 1 cup of liquid, whereas it took 3 leaves of gold strength to do the same. There is no guarantee this will work for you, though, so be prepared as it may just be a case of trial and error on your behalf. One last thing to consider is that varied thickness and viscosity of any liquid you are setting may need different levels of gelatine to produce the right texture in the end result. For instance, the mascarpone mousse in the recipe mentioned requires less gelatine than the mango jelly layer due to its thickness.

Good luck and hope it all gels!"

 

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Recipe collections

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