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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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.

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?

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.

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.

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.

Ham hock soup

Beef cheek recipes

The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.

Longrain
Thai
  • 44 Little Bourke St,
    Melbourne, VIC
  • (03) 9671 3151,
    www.longrain.com
  • Lunch Fri noon-3pm;

    Dinner Mon-Thu 6pm-10.30pm, Fri-Sat 5.30pm-11pm, Sun 5.30pm-10pm 

Longrain
-37.810647,144.97121

Can it really be more than a decade since the timber doors opened on this saucy warehouse? The signatures still pack a sultry South East Asian punch, as with the ma hor, a chewy, salty-sweet mouthful of pork, prawns, peanuts and pineapple, or the betel leaves balancing flakes of smoked trout, green mango and the saline pop of fish roe. You'll spy the wispy egg net on almost every table; so too the kapitan curry, a robust Nonya-style dish melding Cape Grim beef, coconut, peanuts, kipflers and curry leaves. If the menu seems familiar after repeat visits, there's plenty of vitality in the drinks list, which offers a globetrotting line-up of aromatic whites, low-tannin reds and fragrant cocktails laced with lemongrass, ginger and chilli. It's a dependable, satisfying experience that continues to pack in the punters. As we go to press, plans are afoot for a new first-floor grill from Franklin chef David Moyle. Expect big flavours and natural wines aplenty.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $5-$28

    M $30-$42

    D $14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings lunch only

    Bookings for groups of 5 or more only
  • Chef:
  • Aiven Lee

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