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.

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.

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?

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

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.

Jumantiki


"It's easy to make tiki drinks at home," says Simon Toohey of Sydney's Lobo Plantation. "Especially if you follow this simple rule: one part sweet (syrups, sugars, liqueurs) to two parts sour (citrus) to three parts strong (spirit) to four parts weak (juices). Stick with that and you can make a cocktail for one or a hundred. The flavours are up to you." We've opted for a more traditional look here, but Toohey likes to serve the Jumantiki in a two-litre Nescafé tin filled with crushed ice. He also suggests infusing the honey with a pinch of saffron to add another dimension of flavour.

You'll need

20 ml Gosling’s rum 20 ml Havana Club 7 rum 20 ml Kraken spiced rum 20 ml honey 20 ml lime juice 50 ml each guava juice and nectarine juice (or fresh pineapple juice, or a mixture of fresh pineapple and fresh orange juice) 10 ml green Chartreuse

Method

  • 01
  • Half-fill a shaker with ice. Add all ingredients except Chartreuse, shake hard and fast, then strain into a large tumbler filled with crushed ice. Float Chartreuse on top by carefully pouring it in over the back of a spoon and serve.

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Jan 2014

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