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

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

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.

Boston bun with vanilla-coconut frosting


An old-school Boston bun has a certain retro charm - layer the frosting on as thick as you like and serve it with butter for spreading. This one is best served on the day it's made, but there's little chance of leftovers when it tastes this good.

You'll need

150 ml milk 7 gm (1 sachet) dried yeast 70 gm raw caster sugar 350 gm (2 1/3 cups) plain flour 100 gm golden sultanas or raisins Finely grated rind of 1 orange and 1 lemon 2½ tsp vanilla bean paste or scraped seeds of 2 vanilla beans 50 gm butter, melted, plus extra for greasing 1 egg, lightly beaten, plus extra for eggwash   Vanilla-coconut frosting 250 gm pure icing sugar, sieved 50 gm softened butter 1½ tsp vanilla bean paste or scraped seeds of 1 vanilla bean To serve: shredded coconut or coconut flakes

Method

  • 01
  • Whisk milk, yeast and 30gm sugar in a bowl to combine, then set aside in a warm place until foamy (3-4 minutes). Combine flour, sultanas, rinds, vanilla, remaining sugar and 1 tsp salt in a large bowl, then make a well in the centre. Add yeast mixture, butter and egg, and stir to form a soft dough. Turn out onto a lightly floured surface and knead until smooth (4-5 minutes). Place dough in a lightly buttered bowl, cover and stand in a warm place until doubled in size (40-50 minutes).
  • 02
  • Knock back dough on a lightly floured surface, form into a 24cm round and place on a baking tray lined with baking paper. Cover loosely with a tea towel and stand until risen by half (30-40 minutes).
  • 03
  • Preheat oven to 180C. Brush top of bun with eggwash and bake until golden and cooked through (15-20 minutes; bun should sound hollow when tapped). Cool completely on a wire rack.
  • 04
  • For vanilla-coconut frosting, beat icing sugar, butter, vanilla and 2 tbsp hot water in a bowl until thick and pale (2-3 minutes), spread over cooled bun, scatter with coconut and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jul 2014

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