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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Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but their food is all the more satisfying for the time it takes to travel there.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

FermentAsian
Asian
FermentAsian
-34.523606,138.960026

Northern Vietnamese and Thai food with a clean, contemporary twist sum up the menu here, but the recent addition of a new bar, function room and terrace, larger kitchen and wine room have added extra spice. Otherwise, the winning recipe remains the same - knowledgeable staff steer you through smart selections from an encyclopedic global wine list, while chef Tuoi Do, with an eye on freshness, continually tweaks her outstanding menu, designed as food to share. Well-balanced flavours and textures define the signature opener of Hampshire pork wrapped in betel leaves. Among the main courses, lightly grilled quail with goji berries is given aromatic lift with Vietnamese herbs, while the depth of flavour of snapper in yellow curry is a highlight. The superb cellar may tempt diners to bypass dessert, but that could be a strategic error, especially if the tapioca with orange and Sichuan pepper ice-cream, coconut panna cotta or lime brûlée are on offer. 


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At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • E $13

    M $34 D

    $11-$12;

    dégustation $65

     

  • Feature:
  • BYO
    Licensed
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Tuoi Do

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