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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OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Okonomiyaki with sticky soy pork belly

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

01
Momofuku Seiobo
Modern Australian
  • The Star,
    80 Pyrmont St,
    Pyrmont,
    Sydney, NSW
  • seiobo.momofuku.com/
  • Lunch Sat noon-2pm;

    Dinner Mon-Sat 6pm-10pm

     

Momofuku Seiobo
-33.868109,151.195318

The food of Barbados figures minimally in the history of Australian fine-dining. Or at least it did till Paul Carmichael took the reins at Seiobo and looked to his heritage for a bold new direction. The glassed-in fridges now hold pineapples, pork and pumpkins; the Mud plates often come lined with banana leaf. But while Carmichael's sunny ease seems a world away from the intensity of Momofuku's earlier days, the attention to detail and focus in the kitchen haven't wavered. Koji butter and fronds of young coconut coax real magic from marron grilled with exquisite care, just as jerk-spiced crisp chicken skin adds interest to a bundle of chicken flecked with citrus. Wine and service are mannered but not unpleasantly so. Things you may have found irksome about Seiobo - the volume of the music, the focus on bar seating, the online quality of the reservations, the casino of its setting - remain, but they are transcended anew by a fresh vision.


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At a glance

  • Food:
  • Three Stars
  • Wine:
  • Three glasses
  • Price:
  • Tasting menu $185

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Paul Carmichael

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