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.

Saint Crispin
Modern Australian
  • 300 Smith St,
    Collingwood,
    Melbourne, VIC
  • (03) 9419 2202,
    www.saintcrispin.com.au
  • Lunch Fri-Sun noon-3pm;

    Dinner Tue-Sun 6pm-9.30pm

     

Saint Crispin
-37.800243,144.984278

The Saint Crispin kitchen loves a process. If something can be compressed or turned into a gel, it will be. "Roast pork" will translate to jowl cooked sous-vide, yes, but flavour always trumps technique in these careful hands. Cured mackerel, for instance, its sparkling freshness accented by slivers of fennel and radish, sweet peppers and the clever addition of smoked sour cream. But there's precisely nothing tricky going on in a lovable side-dish of kipflers, gooey-yolked eggs and shallot dressed with Banyuls vinegar, and a salad of cracked green wheat, currants and buckwheat fluffed up with quinoa is likewise a surprise show-stealer. It's the same story with superb peaches, some cooked, some raw, with tapioca and "chewy oats": simply sublime. Packaged in a hip, friendly room, with a smart wine list and switched-on service, it's easy to see why the transition from new kid on the block to Smith Street landmark has been so seamless.


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • 2 courses $50

    3 courses $65

    5 courses $100

    7 courses $130

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Joe Grbac

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