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.

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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.

Tartufo
Italian
  • Shop 59, Emporium,
    1000 Ann St,
    Fortitude Valley,
    Brisbane, QLD
  • (07) 3852 1500,
    www.tartufo.com.au/
  • Lunch daily noon-3pm

    Dinner daily 6pm-9.30pm

     

Tartufo
-27.453149,153.039354

Owner and chef Tony Percuoco has created a complete and, for Brisbane, unique dining experience at this high-achieving restaurant. Step from Emporium, a bustling shopping precinct, into an elegant enclave. In a hurry? Turn right and snack on Neapolitan-style, wood-fired pizze. Or veer left to find well-drilled waitstaff, rich red banquettes, black linen and fine dining. The food is perfectly traditional, from bull's-eyed benchmarks such as cheese and pea arancini, or scampi linguine in butter sauce to some of the best veal in town, which appears in vitello tonnato, or as a tasty loin stuffed with pine nuts. Desserts, too, are rewardingly authentic: wobbly panna cotta, a delight of honey and vanilla served with a scoop of raspberry gelato, and flaky sfogliatella filled with ricotta and cedro. A heavily Italian-accented wine list also offers a broad range of Australian and New Zealand labels, and lingering over coffee here seems essential.

 


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $24-$27

    M $38-$44

    D $15-$17

    dégustations $65-$90

     

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Tony Percuoco

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