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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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.

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.

Peaches and cream meringue cake


For a fancy dessert, this one ticks all the boxes. Soft meringue is quick to make but fragile, so handle it carefully; this meringue is adapted from a recipe by Christine Manfield. You can strain the peach sauce if you like, but the pink flecks are quite attractive.

You'll need

6 eggwhites 300 gm caster sugar 2 tsp white vinegar 2 tsp cornflour, sieved For greasing: vegetable oil For dusting: pure icing sugar, sieved 3 peaches, thinly sliced, to serve   Peach sauce 3 peaches, coarsely chopped 100 ml lemon juice 120 gm (2/3 cup) pure icing sugar   Orange-blossom cream 400 ml thickened cream 1 tsp orange-blossom water

Method

  • 01
  • Preheat oven to 170C. Whisk eggwhite in an electric mixer until stiff peaks form, then gradually add caster sugar, whisking until glossy. Fold in vinegar and cornflour, then spread into a 34cm x 24cm x 3cm tin lined with baking paper and lightly greased. Bake until golden (15 minutes), then cool in tin for 5 minutes. Turn out onto a piece of baking paper dusted heavily with icing sugar and set aside.
  • 02
  • Meanwhile, for peach sauce, process ingredients in a blender until smooth and refrigerate until required.
  • 03
  • Meanwhile, for orange-blossom cream, whisk ingredients in a bowl until soft peaks form. Refrigerate until required.
  • 04
  • Trim edges of meringue, then cut in half widthways and place one half on a serving plate. Scatter half of peaches over, spoon orange-blossom cream on top, sandwich with remaining meringue half, top with remaining peaches and serve with peach sauce. Cake is best eaten within 20 minutes of assembly.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Feb 2010

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