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

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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.

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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.

Pork skewers with young coconut and pineapple salad


You'll need

50 gm palm sugar, coarsely chopped 2 tbsp finely chopped coriander root and stem 3 garlic cloves, coarsely chopped 2 tsp white peppercorns 1½ tbsp fish sauce 1½ tbsp soy sauce 1½ tbsp lime juice 800 gm skinless pork shoulder, cut into bite-sized pieces 100 ml coconut milk To serve: lime halves   Young coconut and pineapple salad 500 gm slightly underripe pineapple, peeled and cut into chunks Flesh from 1 young coconut, torn (reserve water for another use) ½ cup (loosely packed) coriander ½ cup (loosely packed) mint 2 small red shallots, thinly sliced 1 tbsp palm sugar 1 tbsp fish sauce 1 tbsp lime juice 1 garlic clove, finely chopped 1 tsp roasted chilli flakes, or to taste

Method

  • 01
  • Heat a barbecue or char-grill pan to medium. Pound palm sugar, coriander, garlic and peppercorns with a mortar and pestle to a paste, then stir in fish sauce, soy sauce and lime juice. Place in a bowl with pork, mix to coat and allow to marinate while you make the salad (when you have more time, marinate overnight for deeper flavour).
  • 02
  • For salad, combine pineapple, coconut, herbs and shallot in a bowl. Stir palm sugar in 1 tbsp hot water in a separate bowl until dissolved, add remaining ingredients and stir to combine. Adjust the balance of flavours so dressing is sour, sweet, salty and hot. Just before serving, drizzle dressing over pineapple mixture and toss to combine.
  • 03
  • Thread pork onto skewers and grill, brushing with coconut milk and turning occasionally, until browned and cooked through (5-7 minutes). Serve skewers hot with coconut and pineapple salad and lime halves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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