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.

Pea and ham soup

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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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

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.

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

George Calombaris: Sheftalies (Cypriot souvlaki)


You'll need

250 gm (1½ cups) freekah (see note) 1 cup each (loosely packed) flat-leaf parsley and coriander, finely chopped 75 ml olive oil 1 lemon, juice only 2 vine-ripened tomatoes 4 pieces flatbread To serve: Greek-style yoghurt   Sheftalies 50 ml olive oil 1 large onion, finely chopped 200 gm each minced lamb and minced pork 200 gm (1 cup) fine fresh white breadcrumbs 1 cup (loosely packed) flat-leaf parsley, finely chopped 1 tbsp (firmly packed) mint, finely chopped Pinch ground cinnamon 100 gm caul fat, soaked overnight in salted water (see note)

Method

  • 01
  • Combine freekah and 1.3 litres cold water in a large saucepan, bring to the boil over medium-high heat and cook until tender (15-20 minutes). Drain, cool to room temperature, then add herbs, olive oil and lemon juice and season to taste.
  • 02
  • Meanwhile, for sheftalies, heat olive oil in a saucepan over medium-high heat, add onion, sauté until tender (6-8 minutes), transfer to a bowl and cool. Add remaining ingredients (except caul), season to taste and knead until combined. Form ¼-cups of mixture into 5cm-long ovals, flatten slightly and set aside. Drain caul, rinse under cold water until water runs clear, then squeeze out excess water. Cut caul into 7cm squares, wrap each meatball in caul and refrigerate until firm (1-1½ hours).
  • 03
  • Meanwhile, preheat an oven to 170C and a char-grill over medium heat. Blanch tomatoes (10-20 seconds), then refresh. Peel, remove seeds, finely dice and set aside.
  • 04
  • Char-grill sheftalies, turning occasionally, until browned and cooked through (5-6 minutes).
  • 05
  • Meanwhile, warm flatbread in oven for 5 minutes, then spread each with yoghurt, fill with three sheftalies, spoon over freekah mixture, scatter with diced tomato, season to taste, roll and serve hot.
Note Freekah is available from health-food shops, select delicatessens and the health-food sections of select supermarkets. If unavailable, substitute burghul. Caul fat is available from select butchers and will need to be ordered.

This recipe is from the March 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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