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 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.

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One of Sydney’s hottest restaurants is about to branch out in Asia.

Hot 100 2017: food trends

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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.

Zucchini and mint salad with pecorino pesto on bruschetta

You'll need

80 gm (½ cup) pine nuts 3 cups (firmly packed) basil 80 gm pecorino, finely grated 200 ml olive oil, plus extra for brushing Finely grated rind and juice of 1 lemon 2 zucchini, thinly sliced lengthways on a mandolin 1 garlic clove, thinly sliced 2 cups (loosely packed) mint, coarsely torn 1 cup (loosely packed) flat-leaf parsley, coarsely torn 6 thick slices sourdough bread To serve: nasturtium flowers (optional), torn


  • 01
  • Preheat oven to 180C. Roast pine nuts on an oven tray, shaking occasionally, until golden (2-3 minutes). Set aside to cool, then process in a food processor with basil, pecorino and 80ml olive oil, until finely puréed. Stir in another 80ml oil until a thick consistency. Stir in half the lemon rind and half the juice, season to taste and set aside.
  • 02
  • Heat a char-grill pan over medium-high heat. Combine zucchini and remaining olive oil in a bowl, season to taste and char-grill in batches, turning occasionally, until golden (2-3 minutes). Transfer to a bowl, add garlic and remaining lemon rind and juice, season to taste and set aside to marinate (10 minutes). Just before serving, add mint and parsley, and toss to combine.
  • 03
  • Brush bread with olive oil and char-grill, turning once, until golden (1-2 minutes each side). Spread with pesto, top with zucchini and mint salad, scatter with nasturtiums and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Pesto is traditionally made with a mix of pecorino and parmesan, but we’ve made this version with pecorino alone for a sharper flavour. Here it’s spread on bruschetta and topped with a sprightly salad to make a perfect start to a long lunch.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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