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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It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

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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.

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.

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.

Stone-fruit parfaits


You'll need

300 gm stone-fruit flesh, such as apricot, blood plum or cherry, coarsely chopped ½ lemon, juice only 30 ml orange liqueur 100 gm caster sugar 40 gm eggwhites (from about 1½ eggs), at room temperature 400 ml pouring cream, chilled

Method

  • 01
  • Process fruit, lemon juice and liqueur in a food processor until smooth, pass through a coarse sieve, set aside. You should have 250ml purée.
  • 02
  • Stir 80gm sugar and 50ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook, brushing down sides of pan with a wet pastry brush, until mixture reaches 114C on a sugar thermometer (4-5 minutes).
  • 03
  • Meanwhile, whisk eggwhites and a pinch of salt in an electric mixer until soft peaks form. With motor running, pour in sugar syrup in a thin steady stream and whisk until completely cold (5-6 minutes).
  • 04
  • Whisk cream and remaining sugar until soft peaks form. Fold through eggwhite mixture until smooth. Fold through fruit purée, spoon into eight ½ cup-capacity dariole moulds, smoothing tops, and freeze overnight. Dip moulds in hot water, invert onto chilled plates and serve immediately.

At A Glance

  • Serves 8 people
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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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At A Glance

  • Serves 8 people

Featured in

Jan 2009

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