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

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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.

Fried squid and potato with chilli and garlic


The best of Capri's catch used to be sold to the mainland, so islanders and fishermen became dab hands with squid. We've taken the elements from a traditional braised potato and squid recipe to make a tasty snack or start to a meal.

You'll need

4 potatoes (about 180gm), such as Dutch cream, cut into 3cm pieces 6 garlic cloves, unpeeled 400 ml olive oil 4 sprigs each rosemary and oregano 300 gm squid (about 6), cleaned, cut into 2cm pieces For dusting: seasoned plain flour 2 tsp dried chilli flakes To serve: lemon wedges

Method

  • 01
  • Cook potatoes and garlic in boiling salted water until tender (about 15 minutes). Drain and spread on a tray to steam and cool.
  • 02
  • Heat oil in a deep frying pan over medium-high heat, add garlic and potatoes in batches and fry, turning occasionally, until golden (3-4 minutes). Remove with a slotted spoon and set aside on paper towels. Add rosemary and oregano to pan and fry until crisp (30 seconds). Set aside on paper towels.
  • 03
  • Dust squid in flour, shaking off excess, fry in batches until golden (2-3 minutes), then drain on paper towels. Scatter potatoes, squid, garlic and herbs on a serving platter. Season to taste, sprinkle with chilli and serve with lemon wedges.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Gutsy aglianico rosé.

Featured in

Mar 2015

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