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.

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.

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.

Ham hock soup

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.

What is pouring cream?

What is 'pouring cream' - is it pure cream with 45% fat or does it contain gelatine? Your magazine seems to use this term quite a lot but context does not help me!
By Anne Gaides
Lisa Featherby, Gourmet Traveller Senior Food Editor, writes:
There is much debate about how cream should be classified, especially when it comes in so many forms. When testing and developing our recipes at Gourmet Traveller, we like to place creams into four categories; pouring cream, heavy cream (45%), double cream and thickened cream.Most creams are likely to be differentiated by their fat content, except thickened cream which always has the addition of gelatine to act as a stabiliser. The higher the fat content of a cream, the thicker the consistency.
When we specify pouring cream - which has a fat content of only 35% and the lowest cream fat to milk ratio - it is of a pouring consistency. Heavy cream, which we also note as being 45%, is what many chefs call double cream but, as there is only one brand that sell this cream commercially, we call it heavy cream (45%).
Just to confuse the situatution further, the reason we state heavy cream and then put the fat content only on this cream is that it is packaged as pure cream, which some 35% creams are also sold as. And in reality, pure cream really should be double cream since it has the highest fat percentage and is therefore the purest.
Double cream has a fat percentage of anything higher than 50% and is usually a very thick cream, which can only be scooped. It is best used to serve as an accompaniment and not nescessarily good to cook with. The cream fat is usually marked on the ingredient section of the packaged label of all creams, and this is the best guide to go by instead of what each company specifies their cream to be.
GT
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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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