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.

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.

Caramel yoghurt cheesecake


You'll need

750 gm natural yoghurt 440 gm (2 cups) caster sugar 175 ml dessert wine 250 gm cream cheese, at room temperature 1 vanilla bean, scraped seeds only 3 eggs To serve: pure icing sugar   Praline shortcake 50 gm unblanched almonds 50 gm pure icing sugar 110 gm plain flour 90 gm cold butter, coarsely chopped

Method

  • 01
  • Place yoghurt in a muslin-lined sieve placed over a bowl and refrigerate overnight to drain and yield 500ml.
  • 02
  • For praline shortcake, preheat oven to 180C. Dry roast almonds in a frying pan over medium-heat until golden (1-2 minutes). Sieve over half the icing sugar and cook, stirring occasionally with a fork, until caramelised and nuts are coated (1-2 minutes). Cool on a lightly greased oven tray then transfer to a food processor. Add flour and remaining icing sugar, process to a fine powder. Add butter and pulse until mixture just comes together. Press into the base of an 18cm-diameter spring-form ring placed on a baking-paper-lined oven tray (don’t use the spring-form base; this will make it easier to transfer to a serving plate). Refrigerate for 30 minutes. Blind bake for 10 minutes, remove paper and weights and bake until golden (8-10 minutes). Set aside.
  • 03
  • Meanwhile, combine sugar and 185ml of water in a small saucepan and stir over medium-high heat until sugar dissolves. Cook, while brushing down sides of pan with a wet pastry brush to prevent sugar crystals forming, until dark caramel in colour (10-12 minutes). Remove from heat, add 75ml of dessert wine (be careful, mixture will spit), swirl to combine and set aside until bubbles subside.
  • 04
  • Reduce oven to 150C. Using a food processor, process drained yoghurt, cream cheese and vanilla seeds until smooth. Add half the reserved caramel mixture, process to combine, then add eggs and process until smooth. Pour over prepared base (there may be a little mixture left over) and bake until the centre just starts to set (35-40 minutes). Turn off oven, cool cake in oven for 1 hour, then refrigerate until chilled (3-4 hours). Dust with icing sugar to serve.
  • 05
  • Meanwhile, return remaining caramel mixture to heat, add remaining dessert wine and simmer until just combined (1 minute), cool and drizzle over cheescake to serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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