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

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?

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!

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.

Cucumber kimchi (oi kimchi)


"Eun makes all the kimchi at Moon Park because Korean people are better at making kimchi than people who aren't Korean - they eat it two or three times a day from the time they're old enough to eat solids, so they have a distinct home-field advantage," says Sears. This cucumber kimchi is a fairly gentle introduction to making kimchi, he says, because it's a lot easier than salting and squeezing out whole cabbages, and you don't have to wait two months to enjoy it - it's good to eat the next day (although better after two or three). "We serve it with nashi to add sweetness while countering some of the pungency and funk." Start the recipe at least a day ahead to ferment the kimchi.

You'll need

4 Joseon Korean cucumbers, or 2 telegraph cucumbers, cut into 5cm batons ½ nashi, thinly sliced To serve: radish sprouts   Kimchi marinade 15 gm piece ginger, finely grated 2 garlic cloves, crushed 20 gm salted krill 25 ml maesil (fermented plum extract) 1 tbsp fish sauce 1 tbsp sesame oil 2 tsp caster sugar 3 tsp perilla seed powder 1¼ tbsp gochugaru (dried chilli flakes)

Method

  • 01
  • Place cucumber in a bowl. Bring 400ml water and 15gm salt to the boil, then pour onto cucumber. Set aside to brine for 20 minutes, then drain, rinse and drain again. Set aside.
  • 02
  • For kimchi marinade, blend ginger, garlic, krill, maesil, fish sauce, sesame oil and sugar in a small food processor, then pass through a strainer into a bowl. Add perilla, gochugaru and cucumbers, place in a non-reactive container, cover and refrigerate overnight, but preferably for 2-3 days, until lightly fermented and sour.
  • 03
  • Serve cucumber kimchi garnished with nashi slices and radish sprouts.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2013 Ravensworth Riesling or Korean buja makgeolli.

Featured in

Jul 2014

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