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.

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?

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

How to pickle fruit and vegetables

Hugh Wennerbom

Hugh Wennerbom

I'm keen to get in on this pickling thing, Hugh. Where's a good place to start?

Plums and pears are annual staples at our place simply because they dominate our garden. New this year, though, are pickled sour grapes (an emotionally confused condiment if ever there was one). They came about when a nearby friend and vigneron was thinning unripe bunches of grapes on his pinot vines. Pickled, they're a knockout. The basic recipe for pickled fruit is a 1:1 syrup of sugar to vinegar (I prefer raw sugar and apple cider vinegar), brought to the boil with spices (allspice, cloves and cinnamon are basic). Do the fruit in the syrup in small batches to ensure that the fruit is cooked through (and pasteurised), but not collapsing and mushy.

If the fruit overcooks, just purée it and turn it into a sauce. Pickling the likes of fennel and fungi calls for a seasoned vinegar rather than a syrup. Pasteurise the sliced-diced vegetables either by blanching or baking. Season the vinegar with salt, pepper, caster sugar, garlic, bay, thyme and dried chilli, bring to a boil, then simmer for five minutes. Pack vegetables into sterilised jars and pour on the hot vinegar. Top each jar with a tablespoon of olive oil and you're done.

Illustration Lauren Haire

Want more ideas for pickling? Check out our collection of pickle and preserve recipes.

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Latest news
Bacon Week 2017
19.06.2017
On the Pass: Jorge Vallejo, Quintonil
29.05.2017
Our June issue is on sale now
25.05.2017
What is rou jia mo?
28.04.2017
OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017
Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017
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