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

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.

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?

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!

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.

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.

Black Cow Bistro
Steak
Black Cow Bistro
-41.435718,147.140085

By all means order any of the six sauces or relishes that accompany the steak at this spirited downtown bistro - the mixed peppercorn demi-glaze is glossy not gloopy and the béarnaise is elevated with truffles. But before you splash it on to your rib-eye or porterhouse, take a bite. The grass-fed, dry-aged and free-range Tasmanian beef is as pure and untainted as the island itself, cooked with a perfect char, and you'd be hard-pressed to savour meat this singularly flavourful anywhere else. Grilled steak is the main motif but there are other temptations. Natural oysters, another island specialty, are a reliable entrée, or try the terrine, resplendent with pork, duck and macadamia nuts. The wine list is imaginative for a place devoted to steak; desserts less so - they're of the one-fruit, one-chocolate, one-cream variety. The place is swamped by locals and tourists, so service can be scattershot, but you'll never have to wait till the cows come home. 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $20-$24

    M $35-$51

    D $17-$18

  • Feature:
  • BYO
    Licensed
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Craig Will

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