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.

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It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

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Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Peach-Ginger Punch with Rye


The peach purée for this punch can be made a day ahead - add the other ingredients just before serving. For the best flavour, use very ripe peaches and make sure the boozy peach nectar is well-chilled. Serve the punch with extra sliced peaches macerated in rye whiskey for an added kick.

You'll need

6 ripe yellow peaches (1.2kg), crosses scored on the bases Juice of 1 lemon 750 ml (3 cups) ginger beer 300 ml rye whiskey 60 ml St-Germain liqueur To serve: thin peach wedges macerated in rye whiskey and mint leaves (optional)

Method

  • 01
  • Blanch peaches until just tender and skins start to split (1 minute), then drain. Remove skins (it’s okay if some flesh comes away too) and place them in a bowl with lemon juice. Stand until colour seeps from them (about a minute), then transfer to a blender along with peach flesh. Blend to a smooth purée, then transfer to a sterile bottle with tight lid and refrigerate until required. Purée will keep refrigerated for 2 days.
  • 02
  • Add ginger beer gradually (it will bubble up) along with the rye whiskey and St-Germain to chilled peach purée, then transfer to individual serving bottles, seal again and keep on ice ready to serve.

Note This recipe makes about 1.5 litres.


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Dec 2014

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