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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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.

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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

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?

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

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.

13
Penfolds Magill Estate
Modern Australian
  • 78 Penfold Rd,
    Magill,
    Adelaide, SA
  • (08) 8301 5551,
    www.magillestate.com/
  • Lunch Fri-Sat noon-2pm

    Dinner Wed-Sat 6.30pm-8.30pm

Penfolds Magill Estate
-34.920977,138.678863

Views across vineyards over the city. A timeless Keith Cottier building with an of-the-moment interior refit. A cellar offer that ties the site to its history as the place where Grange was first made. Staff are highly drilled rather than perfectly at ease, but there's no mistaking their eagerness. Magill Estate could've been just the most glam tasting room in the country, but chefs Scott Huggins and Emma McCaskill have taken it to the next level with a tasting menu that is both progressive and comforting. Sautéing corn in bone marrow makes it a rich complement to juicy hapuku, while the minimalism of dry-aged wagyu served simply with black garlic and tomato leaves room for the other guest at the table: superb selections from the Penfolds back catalogue for a luxe drinks pairing. First-class desserts, such as mandarin ice and set honeyed Jersey milk and quince (and a splash of '75 Yquem), conclude an adventure in the sublime. 


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At a glance

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

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Scott Huggins & Emma McCaskill

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