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

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

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.

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!

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.

Korean-style oxtail broth


You'll need

1.5 kg medium oxtail pieces 2 onions, coarsely chopped 1 head of garlic, halved 5 cm piece of ginger, peeled and thinly sliced To serve: steamed rice   Kimchi daikon ½ daikon (white radish), thinly sliced widthways using a mandolin 1 tsp ground chilli ½ tsp minced ginger 1 clove of garlic, minced   Garlic and chilli seasoning 2 cloves of garlic, minced 2 tbsp sea salt 2 tsp dried chilli flakes 2 green onions, thinly sliced

Method

  • 01
  • For kimchi daikon, combine ingredients and 1 tbsp sea salt in a non-reactive bowl and toss to coat. Cover with plastic wrap and stand at room temperature overnight.
  • 02
  • Place oxtail in a large saucepan, cover with cold water and bring to the boil over medium-high heat. Drain, rinse oxtail and rinse out pan. Return oxtail to pan with onion, garlic and ginger, cover generously with cold water and bring to the boil over medium-high heat. Reduce heat to medium and simmer, skimming to remove scum and topping up with water as necessary, until broth becomes milky and meat falls from the bone (about 3½ hours). Refrigerate overnight, if desired. Place some rice in each serving bowl. Remove oxtail from broth, coarsely flake meat from bones and place in bowls. Strain liquid, ladle over meat and serve with kimchi daikon and garlic and chilli seasoning.
  • 03
  • Just before serving, for garlic and chilli seasoning, combine ingredients using your fingers. Pass separately for each diner to add to taste.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fragrant, yeasty, pale ale.

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