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

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.

Coffee culture: A history

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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!

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.

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.

Pressed roast duck with crackling


You'll need to start this recipe at least a day ahead.

You'll need

4 1.8kg ducks 3 golden shallots, finely chopped 2 tbsp red wine vinegar 3 cloves of garlic, finely chopped 1 bunch of chervil, leaves picked 1 bunch of chives ¼ tsp freshly grated nutmeg ¼ tsp ground cloves ½ tsp freshly ground white pepper

Method

  • 01
  • Preheat oven to 180C. Season skin and cavity of ducks with sea salt and freshly ground black pepper and place on a rack inside a roasting pan. Using a skewer, prick duck breasts all over. Roast for 1 hour, then reduce heat to 150C and cook for 1½ hours or until flesh is tender. Stand for 20 minutes. Combine shallot and vinegar and stand for 30 minutes.
  • 02
  • Remove duck skin and refrigerate. Using fingers, remove flesh and coarsely shred, combine with shallot mixture and remaining ingredients and season to taste.
  • 03
  • Line a 10cm x 25cm loaf tin with a piece of plastic wrap with some overhang. Spoon mixture into tin, press firmly and fold over extra plastic wrap to cover. Place a piece of thick cardboard on top, weigh down with food cans and refrigerate overnight.
  • 04
  • Preheat oven to 180C. Thinly slice duck skin and scatter in a single layer over an oven tray and roast for 10 minutes or until crisp.
  • 05
  • To serve, turn out pressed duck, remove plastic wrap, slice and serve with crackling.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

The best, most succulent pinot noir you can afford.

Featured in

Dec 2006

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