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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

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.

35
Provenance
Modern Australian
Provenance
-36.359181,146.687803

It's easy to wax lyrical about the culinary talent of Michael Ryan, who turned a heritage-listed former bank into one of the most sought-after restaurants in the state. Provenance's soothing, dark-toned interior gets more comfortable every year, an ideal backdrop for Ryan's exquisitely balanced Japanese-influenced dishes. Harrietville trout is beautiful, its skin lifted off and baked into a crisp top for the confit fillet, the orange of its flesh contrasted by a beetroot salad. Snapper arrives with a crisp, tangy salad featuring prawns, pickled radishes, fermented cucumber and a briny hit from sprigs of samphire, pig face and ice plant. Richer dishes include braised goat with eggplant infused with miso and sprinkled with puffed grains, while desserts feature Japanese cheesecake, a lighter version of a classic, enriched by fresh figs, meringue shards and panna cotta infused with toasted fig leaf. Excellent service and a thrilling wine list complete the experience.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • 2 courses $68, 3 courses $88, 6 courses $115

  • Feature:
  • Licensed
    Vegetarian
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Michael Ryan

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