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.

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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

Red Cabbage
Modern Australian
Red Cabbage
-31.972864,115.850594

Incongruously housed in an office block between the freeway and Perth Zoo, this long-standing fine-diner offers clever, careful food with a winning lack of pretension. Black curtains separate the long, narrow dining room from the outside world and there's a deck for warmer nights. Tasting menus are what the Cabbage does best, with nicely rich emulsions, hero proteins that are allowed to shine and the occasional tip of the hat to molecular gastronomy (hello prawn floss). Whipped spiced butter accompanies glossy brioche buns, warm and buttery within, and biscuit-like on the outside. Marron, lightly seasoned and succulent, comes with pressed rockmelon and fermented strawberry. A burnt-apple mayo accompanies scallops cooked to opaque perfection. The signature suet pudding is worth seeking out, but the cheese course - Cashel Blue with a carrot and white chocolate ganache - is the real sensory roll in the hay.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $18-$21

    M $29-$39

    D $16-$17

    Dégustation $95

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Scott O’Sullivan

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