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.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

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.

Ham hock soup

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

04
Quay
Modern Australian
  • Upper Level, Overseas Passenger Terminal,
    The Rocks,
    Sydney, NSW
  • (02) 9251 5600,
    quay.com.au
  • Lunch Fri-Sun noon-1.30pm

    Dinner daily 6pm-9.30pm

     

Quay
-33.85985,151.20901

Share plates. No bookings. Bar dining. None of these things trouble you at Quay, a restaurant that floats beyond trends as serenely as its dining room floats above the harbour, affording perfect views of bridge and Opera House both. Chef Peter Gilmore creates his own culinary language on the bespoke plates with rare ingredients and even rarer emphasis on texture in tandem with flavour. Crisp feathers of seaweed and dried scallop bring radical savoury richness to a take on XO sauce that counters the powerful sweetness of marron, while the layering of tastes in a composition of white walnuts, smoked eel, fermented mushrooms and pancetta is both adroit and artful, echoed later by a dessert playing the same nuts against prunes soaked in Madeira and caramelised white chocolate. It's a big operation, and service remains more rote than relaxed, but buffered by acres of ironed linen and a fine wine list, it can't obscure Quay's essential lustre.


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At a glance

  • Food:
  • Three Stars
  • Wine:
  • Three glasses
  • Price:
  • Lunch menus $150-$235;

    Dinner $175-$235

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Peter Gilmore

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