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.

How to cook fish offal

Bottarga spaghettini with fiano

Bottarga spaghettini with fiano

We've all become pretty familiar with the nose-to-tail concept with land animals, but nose-to-scale is also worthy of attention.

Using all of the fish we buy makes good culinary and commercial sense, and there's some great eating to be found in what are often considered the lesser parts. Fish heads, often discarded in this country, are the basis of many popular South East Asian curries and are gladly thrown into stockpots the world over.

Bones, too, are extremely flexible in their use. Deep-fried, they give a satisfying crunch to many dishes, while used in stock they release collagen to give a velvety consistency. Scallops, frequently trimmed down to their sweet flesh, contain vast flavour in their cast-off roes and frills. The roes add depth to sauces and the frills can be dried and used for seasoning. Salt-cured tuna or mullet roe (aka bottarga) offers a salinity as complex as the finest ham; it's wonderful shaved over pasta. John Dory and snapper livers are heralded as the "foie gras of the ocean" thanks to their high fat content: a simple delicacy pan-fried and served with pickles.

And the wings, collars and fins are arguably the best deep-fried bar snack ever. So next time you're buying a whole fish, don't just look at the centre-cut portions.

Try bottarga spaghettini with fiano, malloreddus with prawns and smoked bottarga, or a Malaysian classic, the fish head curry (gulai kepala ikan)

Offal ingredients are available at local fish markets or seafood stores.

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