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

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.

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.

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.

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.

Kabuli palaw


"Kabuli palaw is a staple at any Afghan gathering," says Durkhanai Ayubi. "Rice is very precious for Afghans - it forms the centrepiece of the meal, and all the other food is presented around it. The test of a well-cooked rice dish is that the grains do not stick together and remain as elongated as possible. Many brides-to-be (and maybe even grooms these days) are judged on their ability to cook this dish well. This recipe is from my mother." Begin it a day ahead to soak the rice.

You'll need

150 ml vegetable oil ½ large carrot, cut into julienne 75 gm sultanas 1 tbsp each slivered almonds and pistachios ½ tsp caster sugar ¾ tsp ground cardamom 1 onion, finely chopped 500 gm basmati rice, soaked overnight in cold water, drained ½ tsp ground cumin

Method

  • 01
  • Heat oil in a frying pan over medium-high heat, add carrot and fry, stirring occasionally, until slightly softened (2-3 minutes). Remove with a slotted spoon and transfer to a sieve to drain. Add sultanas to oil, fry until they float to the surface (1-2 minutes), remove with a slotted spoon and add to carrot. Add nuts, sugar and ½ tsp cardamom to pan and fry, stirring, until golden brown (1-2 minutes). Remove with a slotted spoon and add to carrot mixture. Add onion to pan and fry, stirring occasionally, until golden and tender (6-8 minutes). Set aside separately.
  • 02
  • Half-fill a large saucepan with water, add 1½ tsp salt and bring to the boil over high heat. Add rice, cover and boil until rice is twice the size of the original grain (6-8 minutes), then drain in a colander.
  • 03
  • Return rice to saucepan, add fried onion, cumin, remaining cardamom and 2 tsp salt, add 125ml boiling water, cover with a lid and place over high heat. Cook until steam can be seen coming from beneath the lid, reduce heat to low and cook for 20 minutes. Season to taste and serve hot scattered with carrot mixture.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jun 2015

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