Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Pea and ham soup

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.

Curry recipes

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.

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.

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.

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.

Ham hock soup

New Indian restaurant breaks new ground in breakfast and lunch

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

Sazerac


You'll need

15 ml absinthe 40 ml aged rum 15 ml sugar syrup 2 dashes Angostura bitters 2 dashes Peychaud’s bitters To garnish: orange peel

Method

  • 01
  • Add absinthe to a large tumbler filled with ice and stir to coat glass.
  • 02
  • Add rum, syrup and bitters to a shaker half-filled with ice cubes and shake hard and fast.
  • 03
  • Discard absinthe and ice and strain rum, syrup and bitters mix into the chilled, absinthe-rinsed tumbler. Garnish with orange peel and serve immediately.

A great 19th-century New Orleans classic, the Louisiana French influence saw it originally made with Cognac. When brandy became hard to come by after the phylloxera blight, bartenders turned to rye whiskey for the spirit base, and many bars today employ a mix of both. We’ve made ours here with aged rum, such as Appleton and Havana Club, while something a bit more lavish would involve Pyrat XO Reserve, or a rhum agricole from Martinique. The other great option is Inner Circle, an Australian product that consistently tops the rum category in international spirit competitions. The drink also works beautifully with a good bourbon, rye or indeed Cognac. Lemon peel is the traditional garnish.

At A Glance

  • Serves 1 people
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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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At A Glance

  • Serves 1 people

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