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.

Preserved tuna

Chickpea, fennel and tuna salad

Chickpea, fennel and tuna salad

King of the pantry, quality canned or jarred tuna is a star ingredient that can turn a fast pasta dish or quick snack into a favourite.

Like dried pasta, good canned or jarred tuna is one of those pantry items that's not just a make-do, pale comparison of the fresh ingredient but a great ingredient in its own right. Preserved in oil or spring water, the juicy chunks of tuna are just made to toss with beans, in salads or through a simple pasta sauce.

We love ventresca tuna, which is the belly cut. It's definitely pricey, but really is the top of the line. There are other less expensive options that are also good. When choosing tuna in a jar, look for creamy-pink flakes packed in reasonably clear oil.

Albacore is another tuna of choice in this office, with its sweet, delicate flavour and light creamy colour. It can be found in both premium Italian and Spanish brands - a can or jar will never go amiss in the pantry.

Provolone and tuna melt
Serves 2 as a snack
Split 1/2 loaf of ciabatta bread down the centre. Mix 125gm of drained preserved tuna with 2 tbsp mayonnaise, 2 finely chopped golden shallots, season to taste and spoon over ciabatta base. Top with 200gm thinly sliced provolone dolce and scatter with a little finely chopped basil. Top with the other ciabatta half and toast in a non-stick frying pan over medium-high heat, turning once, until golden and cheese is melting (3-4 minutes each side). Halve and serve.

Quick vitello tonnato
Serves 4 as antipasto
Cook a 300gm piece of veal fillet in a pan over high heat with 2 tsp olive oil until golden. Transfer to an oven at 200C and roast, turning occasionally, until medium rare. Set aside to rest (30 minutes). Process 120gm mayonnaise, juice of 1 lemon, finely grated rind of ½ lemon, 80gm of drained preserved tuna, 2 finely diced golden shallots and 1 tbsp rinsed capers in vinegar in a small food processor until smooth. Season and serve drizzled over sliced veal.

Chickpea, fennel and tuna salad (pictured)
Serves 4 as a light meal
Combine 2 cups cooked chickpeas with 125gm of drained preserved tuna, 1 sliced small red chilli, 40gm grated parmesan, ½ fennel shaved on a mandolin, juice of 1 lemon and a good splash of extra-virgin olive oil. Toss, season to taste and serve scattered with torn flat-leaf parsley or other fresh herbs.

Spicy tuna and tomato spaghettini
Serves 4
Heat 2 tbsp olive oil in a saucepan over medium heat, add 2 thinly sliced garlic cloves, and 1 thinly sliced Spanish onion and stir until onion is translucent (3-5 minutes). Add 3 anchovy fillets, 2 thinly sliced small red chillies, 1 tbsp rinsed capers and stir until anchovies melt (1 minute). Add 500ml passata and simmer for 5 minutes. Cook 400gm spaghettini in boiling salted water until al dente (6-9 minutes). Drain and add to sauce with a little pasta water. Serve and divide 140gm drained preserved tuna among portions, season, then top with torn basil and shaved parmesan.

Hot tip: canned tuna breaks up very easily, so use a fork to gently prise it from the can, and mix carefully into a dish so the flakes stay intact.

Related link: fast seafood recipes.

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