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 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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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.

New Indian restaurant breaks new ground in breakfast and lunch

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

Roast chicken thighs with green polenta

Polenta can be polarising - many people dismiss it as bland, but when you fold in plenty of mascarpone and parmesan, along with puréed winter greens, we assure you it won't want for flavour. We use instant polenta when time is tight; for a weekend version, consider using regular polenta for extra texture.

You'll need

2 tbsp coarsely chopped thyme 2 tbsp coarsely chopped oregano, plus extra to serve Finely grated rind of ½ lemon, juice of 1 3 garlic cloves, coarsely chopped 2 tbsp olive oil 8 chicken thighs, on the bone 200 gm mixed dark-green leaves, such as kale, silverbeet and spinach, coarsely chopped 500 ml (2 cups) chicken stock 200 gm instant polenta 50 gm parmesan, finely grated 200 gm mascarpone


  • 01
  • Preheat oven to 220C. Blitz herbs, lemon rind, 2 garlic cloves and olive oil in a food processor to combine, season to taste and add half the lemon juice. Transfer to a bowl, add chicken, massage to coat well, then spread on a large baking tray lined with baking paper and roast until browned and cooked through (15-18 minutes).
  • 02
  • Meanwhile, blanch greens until wilted (30 seconds to 1 minute), drain and refresh, then blitz in a food processor with remaining garlic to a purée.
  • 03
  • Bring stock and 300ml water to the boil in a saucepan, rain in polenta, whisking continuously, then season generously to taste. Reduce heat to medium and simmer, whisking, until thick and smooth (3-4 minutes). Remove from heat, whisk in parmesan, then swirl green purée and mascarpone through to form ripples.
  • 04
  • To serve, divide green polenta among serving bowls. Squeeze remaining lemon over roast chicken, place on top of polenta, drizzle with roasting juices and serve hot scattered with extra oregano.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2017

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