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!

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.

Zuppa frantoiana


This soup, named after an olive variety, is traditionally made with the first press of olive oil from the harvest and the best vegetables in season. If using fresh borlotti beans, you'll need to reduce the cooking time. You can add a little salt to the cooking water, but don't do this with dried beans because it makes the skins tough. You'll need to begin this recipe a day ahead.

You'll need

400 gm dried (or fresh) borlotti beans, dried ones soaked overnight in cold water, drained 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 1 onion, diced 5 garlic cloves, finely chopped 320 gm butternut pumpkin, cut into 2cm pieces 1 celeriac, cut into 2cm pieces 1 Desiree potato, cut into 2cm pieces 1 fennel bulb, cut into 2cm pieces 1 each fresh bay leaf, thyme sprig and rosemary sprig 2 litres (8 cups) chicken stock 1 bunch cavolo nero, coarsely chopped 1 bunch chicory, coarsely chopped 8-10 thick slices crusty sourdough or white loaf, to serve To serve: finely grated Parmigiano-Reggiano

Method

  • 01
  • Place beans in a large saucepan, cover completely with cold water and bring to the boil over medium heat, then reduce heat to low-medium and cook until beans are tender (35-40 minutes). Drain and set aside.
  • 02
  • Heat oil in a large saucepan over high heat, add onion and garlic and sauté until just coloured and tender (10 minutes). Add vegetables and herbs and sauté for 2 minutes, then add stock and beans, season to taste and cook until vegetables and beans are very tender and starting to break down (20-30 minutes). Add cavolo nero and chicory and cook until both are very tender (10-15 minutes), then check seasoning, adjust if necessary, and keep warm.
  • 03
  • Meanwhile, preheat a grill over high heat. Place bread slices on an oven tray and grill, turning once, until golden (1-2 minutes each side). Divide among shallow serving bowls, ladle with soup, scatter generously with Parmigiano-Reggiano, drizzle with olive oil and serve hot.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Full-bodied Friulian white.

Featured in

May 2010

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