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

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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.

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.

Turnip slaw


"A twist on a coleslaw, this turnip dish adds a nice peppery bite to the meal," says Rodney Dunn. "Turnips have fallen out of favour, seen as an aside to sexier vegetables, and few people know how to treat them any more. Try this and you won't be disappointed."

You'll need

1.3 kg (about 5) turnips ½ cup each finely chopped flat-leaf parsley and mint 1/3 cup finely chopped tarragon   Cider vinegar dressing 60 ml (¼ cup) cider vinegar 55 gm (¼ cup) caster sugar 2 tbsp sunflower oil 1 tbsp Dijon mustard 120 gm (½ cup) double cream

Method

  • 01
  • Coarsely shred turnips on a mandolin or with a coarse grater, combine in a bowl with 2 tsp sea salt and mix well. Stand until wilted (30-40 minutes), then drain and squeeze out excess liquid and transfer to a serving bowl.
  • 02
  • For cider vinegar dressing, combine vinegar, sugar and ½ tsp sea salt in a saucepan over medium heat, bring to the simmer for 3 minutes, stirring to dissolve sugar, then whisk in oil and mustard. Pour dressing over coleslaw and stir well to combine. Stand until cool, then stir in cream and season to taste. Refrigerate until required and serve with suckling pig.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jul 2013

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