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

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

05
Sepia
Modern Australian
  • 201 Sussex St,
    Sydney, NSW
  • (02) 9283 1990,
    sepiarestaurant.com.au
  • Lunch Fri-Sat noon-3pm

    Dinner Tue-Sat 6.30pm-10pm

     

Sepia
-33.871097,151.203866

Surprise is the name of the very grown-up, very polished game at Sepia. The food is a lesson in texture, beauty and ingenuity all at once. Chicken skin and artichoke crisps, shaped like autumn leaves, shield cod from view, while a toffee-like twig made of dehydrated mushroom sits atop wagyu. Every spoonful brings surprise: translucent sheets of squid are spliced into ribbons, then rolled and peppered with yuzu, while shiitake floss brings sweet-savoury crunch to a sushi-like ball of rice. Whether you're dining at a low table in the bar or in the plush main dining room, service is as seamless as the décor. Sommelier Rodney Setter helps navigate the extensive wine list with charm - quick to suggest a glass of Cerasuolo di Vittoria, perhaps, or a single-vineyard Victorian syrah poured from the magnum. He's equally excited by tea, too, which has its own carte. Your pockets will be lighter when you leave, yes, but your heart will be fuller for the ceremony of it all.


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At a glance

  • Food:
  • Three Stars
  • Wine:
  • Three glasses
  • Price:
  • 4 courses $185

    Dégustation $205

     

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

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