Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Pea and ham soup

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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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?

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.

Fino Bellini


"The Bellini, traditionally a Venetian drink of white peach and prosecco, gets an indigenous promotion here - the Australian nectarine season is short on time, but huge on flavour," says Philips. "Make the most of it at your next barbecue. You can pass the nectarines through a mouli if you have one, which is a specification in the original Bellini recipe from Harry's Bar to minimise oxidation." Makes 1.5 litres.

You'll need

500 ml fino Sherry (see note) 750 ml dry sparkling wine   Bellini base 2 large ripe yellow nectarines, stones removed, coarsely chopped 50 ml lemon juice 55 gm (¼ cup) caster sugar

Method

  • 01
  • For Bellini base, blend nectarines, lemon and sugar in a blender until smooth, adding a little water to thin if necessary to a thick sauce consistency. Refrigerate until required.
  • 02
  • To serve, pour 30ml Fino solera into chilled Champagne coupes, add 30ml Bellini base and top with sparkling wine (about 60ml each).
Note A locally produced fino-style wine such as Seppeltsfield flor-style works well here.

At A Glance

  • Serves 8 - 10 people
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Signature Collection

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2014

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