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.

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

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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.

Sarti
Italian
  • 6 Russell Pl,
    Melbourne, VIC
  • (03) 9639 7822,
    www.sartirestaurant.com.au
  • Lunch Mon-Fri noon-3pm;

    Dinner Mon-Thu 6pm-10.30pm, Fri-Sat 6pm-11pm

     

Sarti
-37.813937,144.967607

Sarti's urban sanctuary of a rooftop terrace is arguably the CBD's best outdoor dining. Indeed, whether outdoors or in, Sarti's modern fare ranks among the city's primo Italian. Paolo Masciopinto's platings are as bright and seductive as a Missoni dress. Even vitello tonnato - traditionally, a dish that feasts the palate more than the eye - looks sexy, the classic tuna sauce replaced by creamy spheres of tuna "foam", next to elegant pink slips of veal. Pasta extends beyond the familiar, but not too far: pumpkin tagliatelle coated in a white wine-based rabbit ragù, say, dressed with pine nuts, pecorino and marjoram. Among secondi, the pork belly - its skin properly rendered and crisp - is heightened by notes both rich (cubes of blood pudding) and fresh (a verdant pea purée, cos hearts, mint). The bombolini are just fine. Better to stretch for the more ambitious caramel bavarese with salted popcorn; the perfect way to end a gold-class meal.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $12-$25

    M $28-$38

    D $12-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Paolo Masciopinto

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