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

Coffee culture: A history

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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

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!

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.

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.

Turkish-style mussel and prawn pilaki with parsley salad


You'll need

12 large black mussels (about 250gm), soaked in warm water for 10 minutes 1 tomato, scored 2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, halved and sliced lengthways 2 celery stalks, diced 1 carrot, diced 1 potato, diced 1 tbsp tomato paste 250 ml (1 cup) chicken stock 2 thyme sprigs 1 tsp caster sugar 8 medium green prawns (about 300gm), halved ½ a lemon, juice only 2 tbsp each (firmly packed) dill and flat-leaf parsley, coarsely chopped To serve: Arabic bread (optional)   Parsley salad 1 cup (loosely packed) flat-leaf parsley 1/3 cup (loosely packed) celery heart leaves 1 golden shallot, thinly sliced ¼ tsp sumac 2 tbsp extra-virgin olive oil 1 tbsp lemon juice

Method

  • 01
  • Preheat oven to 200C. Drain mussels, then insert a small knife into the round end of the mussel shell. Carefully cut the muscle holding the mussel in place, pry open, reserve juices and meat (discard shell) and set aside.
  • 02
  • Blanch tomato in boiling water (10-20 seconds), then refresh, peel, coarsely chop and set aside.
  • 03
  • Heat olive oil in a saucepan over medium heat, add onion and garlic and sauté until soft (5-7 minutes). Add celery, carrot, potato, tomato paste and tomato, sauté until starting to soften (5-7 minutes), then add stock, thyme, sugar, ½ tsp freshly ground black pepper and reserved mussel juice, reduce heat to low and stir occasionally until sauce is thick (20-25 minutes).
  • 04
  • Add mussels and prawns to sauce, stir to combine, then add lemon juice and herbs, season to taste and remove from heat. Place a 20cm-square piece of baking paper into each of four 500ml-capacity bowls, divide mussel mixture between bowls, then tie paper in a parcel with kitchen string. Remove parcels from bowls, place on a baking tray and bake until seafood is just cooked (5-7 minutes).
  • 05
  • Meanwhile, for parsley salad, combine parsley, celery leaves, shallot and sumac in a bowl, add oil and juice, season to taste, toss and serve with mussel and prawn pilaki, and Arabic bread if you like.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

“Would you please ask Greg Malouf for the recipe for his amazing mussel and prawn pilaki? It was the highlight of a wonderful meal I shared with my wife at Melbourne’s MoMo restaurant.”
Josh McCabe, Moorabbin, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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