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.

How to cook seafood over an open flame

Barbecue trout bundles

Barbecue trout bundles

As much as I love seafood steamed, roasted and fried, for me the best method of cooking a fish is over a fire. You can barbecue whole fish and fillets with equal success. It really is magnificent and easy to do, too.

Briquettes might seem the very definition of one-touch convenience, but they tend to burn too bright, too fast, meaning you don't get that steady, intense heat so desired when cooking over coals. Instead, start by using good-quality charcoal; it'll last longer, cooks with a more consistent heat and imparts a beautiful flavour that's neither tannic or harsh. Before cooking your fish, always allow all flames to die down until you're left with white ash.

Choosing the right type of fish is important; some don't work as well over coals, like fillets of flounder, whiting or garfish. The best fish for the barbecue are those with a firm, dense and ideally oily or fatty flesh - species like salmon, mackerel, sardines, swordfish or kingfish.

When cooking whole fish, dry it well before putting it on the grill. For a lovely, smoky flavour, you can place an upturned casserole dish over the top and stoke the coals with rosemary and thyme. The fish is done when it lifts off the bone with ease. I like mine a little underdone so the flesh is just translucent at the core. Most important of all, relax while the fire does the work.

Here are some of our favourite summer seafood recipes to try.

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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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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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