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

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?

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.

Gruyere with spicy carrot salad


You'll need

60 ml (¼ cup) extra-virgin olive oil ½ tsp each of coriander seeds and cumin seeds 12 fresh curry leaves 2 tsp finely grated ginger 1 clove of garlic, finely grated 1 tsp lime juice 2 carrots, peeled and shaved lengthways 1 long green chilli, thinly sliced ¾ cup loosely packed baby coriander leaves 300 gm Gruyère, thinly sliced

Method

  • 01
  • Heat olive oil in a small saucepan over medium heat, add spices and curry leaves and sauté for 2-3 minutes or until fragrant. Cool, then add ginger, garlic and lime juice.
  • 02
  • In a large bowl, combine a little spice oil, carrot, chilli and coriander, season to taste with sea salt and freshly ground black pepper. Divide among plates with Gruyère, drizzle with remaining dressing and serve immediately.

At A Glance

  • Serves 4 people
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Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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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 4 people

Drink Suggestion

An aromatic gewürztraminer.

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