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.

Bodega
Spanish
  • 216 Commonwealth St,
    Surry Hills,
    Sydney, NSW
  • (02) 9212 7766,
    www.bodegatapas.com/
  • Lunch Fri noon-2pm

    Dinner Tue-Sat 6pm-10pm

Bodega
-33.883564,151.210198

Bodega in one word? Swingin'. The tunes. The skirts. The tapas and share plates making their way from the open kitchen, carried by some of the friendliest waitstaff in town. The energy is infectious. Slide into a baby-blue leather banquette and peruse the strictly Latin wine list while well-coiffed chefs build queso fresco towers atop arepas. The grill and deep-fryer are the weapons of choice here. Soft maple-laced brisket meatballs are rich and sticky, while a mint and cabbage slaw lifts charry calamari with romesco. Regulars still rave over the marshmallow and dulce  de leche "banana split" - an MVP since Bodega opened - but there's equal  pleasure to be had in mango and passionfruit-topped milk parfait. Bodega has some much-loved siblings (Porteño, Continental and Stanbuli among them) but 10 years on, Elviz Abrahanowicz and Ben Milgate's first-born still rocks and rolls in spades. Thoroughly modern party food.  


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $7-$22

    M $22-$30

    D $16

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings lunch only

    Bookings for 5 or more only at dinner
  • Chef:
  • Ben Milgate & Elvis Abrahanowicz

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