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.

29
Esquire
Modern Australian
  • 145 Eagle St,
    Brisbane, QLD
  • (07) 3220 2123,
    esquire.net.au
  • Lunch Tue-Fri noon-3pm

    Dinner Tue-Sat 6.30pm-9pm

Esquire
-27.466499,153.030555

Esquire isn't a restaurant for everyone. Control freaks, for instance, won't like letting the kitchen choose the set-list, just as the hard-of-hearing will struggle with the acoustics of the stark room. The disengaged service, too, seems at odds with the restaurant's reputation. Yet, despite all this, Ryan Squires' bold cooking continues to lure eaters craving the cutting edge. Seafood is a strong point. An oversized prawn is served with a fermented lettuce leaf filled with green garlic and orange marmalade. Crumbed and char-grilled cuttlefish with finger lime and a slick of savoury mushroom sauce speak to an active kitchen imagination. Risk doesn't always equal reward: plum, macadamia milk and fenugreek oil tastes even less harmonious than it sounds, while ill-considered wine pairings jar. But then along comes a dazzling "strudel" comprising papery apple flakes, thyme and hay-infused cream to remind you how great this renegade can be.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • Lunch $60-$85

    Dinner $110-$150

     

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Ryan Squires & Brenden Gradidge

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