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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Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Chinese-style tomato scrambled eggs


Scrambled eggs make the best stand-by dinner when the pantry is bare and inspiration is in short supply. When summer tomatoes are at their peak, they make an excellent addition, while ginger, soy sauce and rice vinegar take this simple dish to a whole other realm. Breakfast, lunch or dinner - the choice is yours.

You'll need

2 tbsp vegetable oil 3 ripe tomatoes, diced 3 spring onions, thinly sliced, white and green parts reserved separately, plus extra thinly sliced green parts to serve 1 tbsp finely grated ginger 1 tbsp each soy sauce and brown rice vinegar 6 eggs 1 tsp sesame oil To serve: cherry tomatoes, chopped coriander, roasted sesame seeds

Method

  • 01
  • Heat half the vegetable oil in a non-stick frying pan over medium-high heat, add tomato, green parts of spring onion and ginger, and simmer until tomatoes break down (1-2 minutes). Add soy sauce and vinegar and simmer until liquid is reduced by half (1-2 minutes). Transfer to a bowl and wipe out pan with paper towels.
  • 02
  • Whisk eggs, white parts of spring onion and sesame oil in a bowl to combine and season to taste. Heat remaining vegetable oil in a frying pan over medium-heat, add egg mixture and cook, gently stirring occasionally, until egg is just set (1-2 minutes; don’t break up egg too much). Remove from heat, carefully stir in tomato mixture and serve hot scattered with spring onion, cherry tomatoes, coriander and sesame seeds.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2015

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