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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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.

Is meat sweeter nearer to the bone?

Anthony Puharich

Anthony Puharich

Is there any truth to the saying: "the nearer the bone, the sweeter the meat?"

Absolutely. But when it comes to the long and slow cooking of the cooler months, the humble bone brings so much more than sweetness. There's the marrow, that intense, beefy butter inside the bone, but there's also the connective tissue and fat that clings to the surface which adds flavour to your stew and prevents the meat from shrinking. But it's the bones themselves, the actual calcified bone matter, that I want to you to celebrate this coming winter.

Bones are high in collagen, which, with long and gentle cooking, melts to become gelatin. This adds texture and viscosity to sauce that would otherwise be watery. Gelatin has long been used as a natural glue, and as it develops in your braise it catches small flavour particles of meat, suspending them within the sauce and adding a depth of flavour that you couldn't otherwise attain. This is why chefs use stocks so liberally in their cooking.

Finally bones, chicken and beef bones in particular, are a source of umami, the taste of richness. Perhaps it'd be better to say "the nearer the bone the thicker the sauce, the deeper the flavour and the more delicious the meat". A tasty mouthful.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au.

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