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!

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.

Chocolate honeycomb


This is great dipped in extra chocolate, or crumbled over ice-cream. When you cook the mixture, it's really important to keep stirring when it's getting close to the right temperature lest the cocoa burn, and you'll need an accurate sugar thermometer. This honeycomb stores well in an airtight container in the freezer. Humidity makes this sweet treat sticky so it's best made on a cool, dry day.

You'll need

8 gm (1 heaped tsp) bicarbonate of soda 165 gm caster sugar 60 gm liquid glucose 60 gm honey 8 gm (1 heaped tsp) Dutch-process cocoa, sieved Melted dark chocolate (60%-68% cocoa solids), to serve

Method

  • 01
  • Sieve bicarbonate of soda into a bowl and set aside. Line a deep-sided 15cm x 20cm metal tray with baking paper and set aside.
  • 02
  • Bring sugar, glucose, honey, cocoa and 60ml water to the boil, stirring to dissolve sugar, then boil, swirling pan occasionally at first and stirring occasionally towards the end of cooking to prevent burning on the base, until mixture reaches 150C on a sugar thermometer (8-12 minutes; hard crack stage). Sprinkle with bicarbonate of soda (be careful, hot mixture will puff up), swirl pan quickly to combine and immediately pour into prepared tray, then stand without touching until cooled (10-15 minutes). Break into pieces and dip in chocolate, cooling in fridge to set. Honeycomb is best on the day it’s made, but freezes well.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Mar 2016

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