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.

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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.

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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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Automata's pickled eggs and onions


"These pickled eggs are a cross between an Asian style (with the boiled eggs soaked in soy sauce) and a European pickled egg," says Clayton Wells. "They have added richness from the black garlic and from the herbs." Begin this recipe three days ahead to pickle the eggs and onion.

You'll need

6 eggs, at room temperature 3 white onions, sliced into 8mm-thick rounds, keeping the rings intact 1 head black garlic, sliced (see note) 6 thyme sprigs   Malt pickle 1 litre (4 cups) malt vinegar 250 ml (1 cup) tamari 1 head black garlic, halved (see note) 8 thyme sprigs

Method

  • 01
  • For malt pickle, combine ingredients, 15gm fine sea salt and 1 litre water in a saucepan and bring to the boil. Cool to room temperature, then strain (discard garlic and thyme).
  • 02
  • Cover eggs with cold water in a saucepan, bring to the boil and cook for 2 minutes. Drain, refresh in a bowl of iced water, then carefully peel and place in a heatproof container. Bring half the pickling liquid to the boil, pour over eggs, cover and refrigerate for at least 3 days.
  • 03
  • Place onion slices in a single layer in a wide saucepan, add remaining pickling liquid, cover directly with a round of baking paper and bring to a simmer over low heat. Cool, then refrigerate in an airtight container for at least 3 days.
  • 04
  • To serve, drain pickled eggs, halve and arrange on serving plates with pickled onion, and top with black garlic and thyme.

Note Black garlic is fermented garlic, usually sold in whole heads, is available from select delicatessens and online at tasmanianblackgarlic.com.au


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Drink Suggestion

Nomad “Threesome” barrel-aged strong ale, NSW

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