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.

Ma po doufu


You'll need

1 tbsp (about 15gm) finely chopped ginger 1 tbsp finely chopped red chilli (about 4 birdseye, or to taste) 1 tbsp chopped garlic (about 2½ cloves) 2 tbsp chilli bean paste 2 tbsp soy sauce 2 tbsp oyster sauce 2 tbsp caster sugar 300 gm minced pork, marinated in 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp salt and 1 tsp caster sugar 1 tbsp vegetable oil 100 ml chicken stock 1 tbsp Shaoxing wine 1 tbsp chilli oil 1 tbsp coarsely ground Sichuan pepper 3 spring onions, finely sliced To serve: coriander leaves To serve: steamed rice   Soymilk custard 400 ml unsweetened soymilk eggs, whisked lightly and strained 80 ml white soy sauce (see note)

Method

  • 01
  • For soymilk custard, whisk soymilk, egg and soy sauce in a bowl to combine. Divide into 2 heatproof 18cm-diameter bowls. Cover with plastic wrap and steam in a bamboo steamer over a saucepan of boiling water until custard is set and firm but still a little soft to the touch (15-18 minutes). Keep warm.
  • 02
  • Combine ginger, chilli and garlic in a bowl. Combine chilli bean paste, soy sauce, oyster sauce and sugar in a separate bowl. Heat a wok over high heat until smoking hot, add oil, then pork and cook, stirring constantly and breaking up pork with spoon. When pork is cooked three-quarters of the way through (2-3 minutes), add ginger mixture and cook for 30 seconds. Add chilli bean paste mixture and cook for 30 seconds. Add chicken stock and cook until sauce is reduced and meat is coated (3-5 minutes). Remove from heat, add Shaoxing wine and chilli oil. Divide among cooked custards and top with Sichuan pepper, spring onion and coriander. Serve with steamed rice.
Note White soy sauce, also known as shiro shoyu, is available from Japanese grocers such as Tokyo Mart and Chef's Armoury.

This recipe was published in May 2013.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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